A delicious summery recipe for Lemon Curd Ice Cream
250ml fresh cream
250ml full cream milk
325g lemon curd
Add everything to a large bowl and whisk until it’s thoroughly mixed.
Pour into a freezer-proof bowl and place in the freezer. (I froze mine in gran’s antique silver-plated dish, perfect for entertaining.)
Stir after 30 minutes and again after an hour to break up any ice crystals that form. The ice cream should be completely frozen within 3 hours.
Serve ice cream with an extra dollop of lemon curd and some meringues (lemon meringue anyone?) or with a seasonal fruit salad.