Lemon curd ice cream

Serves 4-6 Desserts and puddings

Advertisement

Method

Put the milk in a medium pan and heat very gently until bubbles appear around the edge. Meanwhile, put the sugar, egg yolks, cornflour and milk powder in a large bowl and whisk together, adding a little of the hot milk if the mixture is too stiff. When smooth, pour in the rest of the milk.

Pour the mixture back into the pan and stir continuously over a low heat until it reaches 75C, but no higher or it may curdle. If you don’t have a thermometer, stir for around 1 minute to a thin custard. Pour straight into a cold bowl and leave to cool completely.

Put the lemon juice in a small bowl, whisk in 185g of the lemon curd and stir into the custard mixture. Transfer to an ice-cream maker and churn according to the manufacturer’s instructions.

Alternatively, use the ‘still freeze’ method: pour into a freezerproof container so you have 3cm clearance from the mixture to the top of the container and freeze for 2 hours. Using a fork, dig into the frozen edges and corners and mix into the slushy centre. With electric hand beaters, whisk until broken up and you have a uniform texture. Refreeze for another few hours, repeat the process and freeze a further 2 hours. Break up and put in a food processor and whizz again until really smooth. Transfer to a freezerproof container and freeze for 4 hours. If you leave it longer and it’s frozen hard, just bring it to a scoop-able state by transferring to the fridge for around 20 minutes.

Once the mixture has been churned, mix the remaining curd with a little water, 1⁄2tsp water at a time, until it becomes easy to drizzle. Put a third of the ice cream in a freezerproof container and drizzle over a third of the curd. Repeat this twice more, finishing with the curd drizzle. Freeze for a minimum of 7 hours.

To serve, put in the fridge for around 10 minutes, if necessary, until easy to scoop.