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This ice cream is so refreshing on its own, but also makes a great alternative to vanilla with many desserts. Try it
with the Pistachio Lemon Cheescake Brownies or as I also
did mixed with berries and crushed meringues for Frozen Eton Mess.
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- Lemon Curd Ripple Ice Cream
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- For the Lemon Ice Cream:
- 2 cups of standard cream
- 1 cup of milk
- ¾ cup of sugar
- zest and juice of 3 to 4 lemons
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- For the Lemon Curd Ripple:
- 1 cup of sugar
- ½ cup of cornflour/cornstarch
- 1½ cups of cold water
- 3 lemons, the juice and finely grated zest
- 3 egg yolks, beaten
- pinch of salt
- In a large pouring jug mix the cream, milk and sugar until dissolved.
- Add the lemon zest and juice to taste.
- Chill for at least 1 hour.
- Pour into your ice cream maker and churn according to the manufactures instructions.
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- To make the Lemon Curd Filling:
- Place the sugar, cornflour, cold water and finely grated zest in a medium-sized saucepan.
- Over a gentle flame heat the curd, stirring continuously until it begins to thicken.
- Add the beaten eggs and salt and continue to heat and stir through until very thick.
- Remove from the heat and add the lemon juice, adding more to taste as desired.
- Set aside to cool and then chill for 1 hour.
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- In a large container suitable for freezing, pour the ice cream and lemon curd in strips, alternating the
layers.
- Place in the freezer for at least 3 hours to set.
- Serve makes approximately 1½ litres
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