I think the best way to keep cool in soaring temperatures is to eat ice cream – and lots of it! This zingy lemon curd ice cream recipe from Neff is particularly refreshing – pop it in a cone, serve with crepes or just eat it straight out the bowl!
Below we give you instructions for use with or without an ice cream maker, and don’t forget to taste the mixture before you freeze! If you like it extra zingy add a bit more lemon curd, lemon juice or even limoncello.
Ingredients
- 200ml semi-skimmed milk
- 100ml double cream
- 8 tbsp lemon curd
- 100g caster sugar
- 250ml ready made custard
Ice Cream Maker Method
- Mix all the ingredients in a bowl
- Place 50% of the mix in the ice cream maker (this will leave ample room for the ice cream to fluff up). Keep the remainder of the mix chilled.
- This will take approximately one hour to set, but check often.
- When the ice cream is set place the mix into a clean, sanitized plastic container with a lid and freeze.
- Add the remainder of the mix to the ice cream bowl and repeat the process as above.
No Ice Cream Maker Method
- Mix all the ingredients in a bowl and chill over an ice bath. Freeze a shallow bowl or pan (stainless steel works best).
- Place the cold mixture in the frozen pan and chill for around 20 minutes.
- As the edges start to freeze, stir the mixture quickly to break up the frozen ice cream. Be careful not to over beat and return to the freezer.
- Stir the ice cream in the same way every 30 minutes until it’s completely frozen (around 4-5 times). If during a turn the ice cream becomes too hard to stir, place it in the fridge to soften up then beat.
Share This Post