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No-churn lemon curd ice cream

No-churn lemon curd ice cream

Creamy and delicious no-churn lemon curd ice cream that is easy to make and the perfect frozen dessert!
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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 makes about half litre ice-cream . You can double or triple the recipe.
To help whip the cream well , pour the cream into a metal bowl , place your beaters (or whisk ) in it and freeze this for 10 to 15 minutes just before beating.
I used Indian lemons ( nimbus ) for this which are much smaller than other lemons. So its best to go by the measurements rather than number of fruit .
You can just store bought lemon curd or any fruit curd for that matter.
You can change the amount of lemon curd that you swirl in but maintain the proportions of the ice cream base ingredients 
My measuring cup is 240 ml.