Hello people !!
Its a sweltering summer day where I am and if there was ever a day that called for ice cream , then today would be it ! Although I can really have ice cream whatever the temperature is . Cant you?
So if you have visited before ,or browse through the site a bit , you will know that i love my fruit curds ! So a fruit curd is a delightful little concoction made of fruit ( usually citrus ) with sugar and eggs and butter. It isnt too sweet but is rich , thick and superbly delicious. Atleast to me.
You can fill a luxurious fruit curd into a cake , smear it on toast or fill it into your tarts and pies. You can use it to flavour your buttercream or drizzle it over your icecream. More on the icecream bit in a bit !
Over time , I have made curds with a lot of fruit – my passionfruit curd , the pineapple curd in my pinacolada cake and the mango curd that both fills and flavours the buttercream in my fabulous mango layer cake . Oh , and orange too .
One of my most popular recipes is the eggless lemon or lime curd and I have a similar eggless mango curd.
The thing about fruit curds is ,a little goes a long way and you may have more on your hand then you need . Unless of course you want to sneak in a spoonful every time you open the fridge. I hear you !
I digress. If you have more fruit curd than your recipe asks for ( and more self control than me to not eat it straight from the jar ) , then this no-churn lemon curd ice cream is IT for you.
Its no-churn – the usual condensed milk and whipped cream formula. There is lemon curd mixed into the base and some swirled into it for that extra jolt of yumminess . I have used my eggless lemon curd here but you can of course use any of the fruit curds I have mentioned above or even a store bought one if you get it where you live. But really , making your own isn’t much effort .
Besides this icecream is worth every bit of the little effort that goes into making it . Yup it is !
No-churn lemon curd ice cream
Ingredients
For the lemon curd
- 1 teaspoon lemon or lime zest from 1 or 2 limes/lemons
- 75 grams or 6 tablespoons granulated sugar
- 100 ml or 6 tablespoons lemon juice 2-3 lemons
- 56 grams or 1/4 cups unsalted butter
- 1 tablespoon corn flour
- 1 tablespoon water
- 60 ml or 1/4 cup sweetened condensed milk
For the lemon curd ice cream
- 120 ml or 1/2 cup lemon curd
- 200 grams or about 1 cup sweetened condensed milk (1/2 of one tin)
- 240 ml or 1 cup whipping cream cold
Instructions
To make the lemon curd
- Dissolve the corn flour into the water. Keep aside.
- Rub the lemon zest with 1 teaspoon sugar for a few minutes until it becomes paste like.
- Heat together this zest sugar mixture, sugar , juice and butter in a saucepan. Bring to a boil and boil while stirring for 4-5 minutes.
- Mix in the dissolved cornflour and simmer for 3-4 minutes. It will thicken.
- Take off heat , pour into a bowl and stir in condensed milk.
- Cover with cling wrap touching the surface of the curd , cool for 15 minutes and then chill for 2 hours or longer.
To make the icecream
- In a bowl , mix together the condensed milk and half the lemon curd ( 1/4 cup) until smooth
- In another larger bowl , whip the cold cream to medium or soft peaks
- Fold in about 1/3 of the curd- condensed milk mixture into the whipped cream gently
- Fold in the remaining mixture in 2 or 3 additions , folding each time gently until the colour is uniform
- Fill the ice cream into a 9 x 4 inch loaf pan or any freezer friendly container
- Add the remaining lemon curd on top and swirl it into the icecream base using a knife
- Cover and freeze for 5 hours or overnight
Notes
This recipe for homemade lemon curd ice cream is a keeper. Its super creamy and indulgent , bright both in appearance and taste . It may melt a little faster than the shop bought tub – all the more reason to lap it up quickly !