Lemon Curd Ice Cream

Votes: 1

Time: 4 hours 20 minutes

The English name for ice cream made according to this recipe is "ripple," which means "wavy." This refers to ice cream with multicolored wavy veins of fruit, berry, or chocolate filling. Ideally, you'll need an ice cream maker, but you can make the dessert without one. The key is to not stir the ice cream until smooth when adding the fudge, but rather to leave marbled streaks of color. Neither child nor adult will be able to resist this lemony wonder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream

1 cup chilled lemon curd, recipe follows
300 ml condensed milk
2 tbsp. l. skimmed milk powder
2 tsp vanilla extract
2 cups of semi-fat 1.5% milk
1/2 cup heavy cream 33%

Lemon Curd

1 cup of butter
1 and 2/3 cups sugar
3 tbsp finely grated lemon zest
4 large eggs
1 cup fresh lemon juice (from 4 lemons)
1 teaspoon cornstarch

Ingredient Substitution Suggestions

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Recipes with similar ingredients: milk, condensed milk, dry milk, cream, vanilla extract, lemon zest, lemon cream, eggs, starch

Cooking the dish according to the recipe:

Lemon Curd.

In a saucepan, combine the butter, sugar, and lemon zest. Heat over medium heat until the butter is completely melted (the sugar should not be completely dissolved at this point). Whisk together the eggs, lemon juice, and cornstarch and, stirring, pour into the saucepan with the butter. Continue stirring over medium heat until the cream thickens and bubbles, about 8 minutes.
Strain the cream through a sieve, cover with cling film, making sure to touch the surface, and cool to room temperature. Then refrigerate.

Ice cream.

For the ice cream, whisk together the condensed milk, dry milk powder, and vanilla. Add to the semi-skimmed milk and cream.

Pour the mixture into an ice cream maker according to the manufacturer's instructions and churn until almost set. Fill a piping bag with lemon curd.
During the last minute of cooking, add the lemon curd to the ice cream maker and stop the process, but do not allow it to fully blend into the ice cream (the ice cream will have wavy lemon veins). Pour the ice cream into a suitable mold and freeze for about 4 hours. Serve by scooping out scoops with an ice cream scoop.

The finished ice cream can be stored in the freezer for up to 2 weeks.
Exit: 4 tbsp.