Win over your loved ones with this lemon curd ice-cream recipe

Be the star among your loved ones this festive season with this easy-to-make ice cream. Welcome Lishivha shares a crowd-pleaser from his bag of culinary skills to help you stand out during the holidays.

I rely on this recipe so much that I have made it on every occasion where I couldn’t afford a culinary flop. I have made it as desert for my house warming party served with Malva pudding, I have made it on several dinner occasions, I have even made it in my attempts to impress a potential bae. I now plan on treating my family to it these upcoming holidays, and so should you. 

This recipe is so ridiculously easy that you won’t even need an ice cream maker, an electric mixer should do. If you don’t have an electric mixer, you can go ahead and exercise your arm by whisking the cream by hand and I assure you that whipping the cream is the hardest step in this whole process.

Ingredients 

4 egg yolks

80ml lemon juice (of two medium-sized lemons)

2 tbs lemon zest (of three lemons)

100ml unsalted butter

1 cup sugar

A pinch of salt (if using salted butter, leave salt out)

500ml of fresh cream

150ml of condensed milk

Method

Add egg yolks, lemon juice, the zest of one lemon, sugar and salt into a glass bowl and mix.

It’s essential to use glass instead of a metallic bowl because your curd can get a metallic taste, which you don’t want.

Place the container on top of a pot with boiling water and make sure it doesn’t touch the boiling water. Whisk the mixture for about 10 minutes.

Add butter and mix for another three minutes or so.

Leave to cool.

Whisk fresh cream for about seven minutes with an electric hand mixer until the cream makes stable peaks that keep their shape when you remove the whisk.

Add about half a cup of condensed milk and whisk for less than a minute.

Then add 2/3 of the cooled lemon curd you made earlier into the mixture and mix for less than a minute, until everything is well mixed.

Add the zest of one lemon and mix with a spatula.

Transfer the mixture into a loaf tin. If you don’t have a loaf tin, this is an excellent opportunity to reuse an old ice cream container.

Transfer the mixture into a container in three layers, drizzling the remaining lemon curd on each layer with a tablespoon and a bit of the zest from the third lemon.

Repeat until the lemon curd and ice cream are done.

Place in the freezer for two hours or overnight. Bon appétit

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