A delicious summery recipe for Lemon Curd Ice Cream

250ml fresh cream
250ml full cream milk
325g lemon curd

How to

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.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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