You don’t need to use an ice cream maker to make this ice cream. Just about 15 minutes for the mixing and your ice cream is done. Then store the ice cream in the freezer several hours or freeze overnight before serving. Mmm… this ice cream is perfect for an after meal treat! Love the refreshing tangy lemon flavour with a hint of honey. You’ll get addicted and love every scoop of this lemony ice cream. Yummy!
Lemon Curd Ice Cream
Ingredients
- 130g Lemon curd
- 150g Natural Yoghurt
- 1-2 tbsp Lemon juice
- zest of 1 lemon
- 2 tbsp Honey
- 200g Fresh topping cream
Instructions
- Mix well lemon curd, natural yoghurt, lemon juice and zest in a large bowl and add in honey, stir well with a hand whisk.
- Whisk fresh topping cream to stiff peak. Fold fresh cream to lemon curd mixture and mix well. Pour into container and freeze for overnight until its firm.
- To serve, add some chocolate rasps and lemon zest on top or toasted nuts or raisins if you prefer.
Frequently Asked Questions
Do I need an ice cream maker for this lemon curd ice cream?
If the recipe uses a no-churn method, you don’t need a machine. A no-churn base typically relies on whipped cream and condensed milk to create a creamy texture without churning.
Can I use store-bought lemon curd instead of making it from scratch?
Store-bought lemon curd works and saves time. Look for one with a strong lemon flavor, since some commercial versions are quite sweet and mild, which can get lost in the frozen base.
Why does my lemon ice cream sometimes taste flat after freezing?
Freezing dulls flavors, so the lemon curd needs to taste slightly more tart and intense than you think is necessary before it goes into the base. Adding a small amount of fresh lemon zest helps maintain brightness.
