Tuesday, July 18, 2017

Lemon Curd Ice Cream Recipe

Summer is spent best with a homemade freezer of ice cream! Make it simple with this recipe and nothing is better in lemon ice cream than chopped lemon slices like my great grandmother used to make it!
1 jar Lemon Curd, chilled (Pick Your Jar Up At Bonnes Amies)
1 pint light cream, chilled

Whisk together the Lemon Curd and the light cream. Process according to your ice cream maker's instructions. Stop when ice cream is thick and creamy.
For Krups Ice Cream makers: Pour chilled curd and cream mixture into the frozen cylinder. Process for 30-35 minutes until the ice cream is thick and creamy. Can be kept frozen for one week in the freezer.
Prepared in the style of traditional English-style custard, our Lemon Curd adds a regal touch of sweet tartness to shortbread, scones, warmed gingerbread, cookies and pound cake. Try spreading our Lemon Curd in between a stack of pancakes. For a real treat, try our Lemon Curd in a pastry shell topped with fresh fruit and a dollop of whipped cream!