Ingredients
Lemon curd
- 2 egg yolks
- 1 egg
- 200 g sugar
- 2 lemons
- 100 g butter
Ice cream
- 600 ml heavy cream
- 175 ml condensed milk
Ice cream with lemon curd
Enjoy a refreshing scoop of tangy lemon curd ice cream! This simple recipe is perfect for summer days. With the assistance of an ice cream maker, you can quickly and effortlessly create a smooth and creamy ice cream with a delightful lemon flavor. Learn more about ice cream here!
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Begin by grading the zest from the lemons.
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Attach the citrus press to your Ankarsrum stand mixer
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Squeeze the juice from the lemons using the citrus press.
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In a mixing bowl, combine the egg yolks, whole eggs and sugar.
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Set up a double boiler and gently heat the egg mixture along with the lemon juice and zest.
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Stir continuously until the mixture thickens and archives a creamy consistency.
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Remove the mixture from the heat and add the butter. Stir until the butter is completely dissolved.
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Allow the lemon curd too cool down entirely.
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Before use: Place the freezer bowl in the freezer for 24 hours.
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Mix the cream, condensed milk and about 1 grams of the lemon curd.
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Start the mixer on low speed and slowly pour the mixture through the opening in the lid.
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Let the machine run for about 20 minutes, then add more lemon curd.
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Freeze for at least 30 minutes.
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Take out of the freezer 5 minutes before serving.