May 23, 2012

Lemon Curd Ice Cream

Last week I made a lot of lemon curd with 6 egg yolks, and thought I’d use it all for the lemon macarons but still have some of left over, so I made some lemon curd ice cream!

Lemon Curd Ice Cream
2 C heavy cream
1 (14oz) can condensed milk
½ tsp vanilla extract
½ -1 C lemon curd, depends on how much you love lemon
1. Put a large mixing bowl in the freezer for about 15 minutes; it helps the cream whip easier and faster.
2. When the large mixing bowl is nice and cold, take it out of the freezer and add in heavy cream, vanilla extract. Beat on medium speed until stiff peaks form, about 1-2 minutes
4. Mix together condensed milk and ¼ C lemon curd, and then take 1/3 of the whipped cream and fold it into the condensed milk mixture. You don’t have to be too careful. *Don’t worry about deflating the whipped cream because at this point you’re trying to thin out the condensed milk mixture. When mixture is well combined, fold in half of the remaining whipped cream; mix well, and then fold in the rest.
5. Now that the ice cream base has a hint of lemon, add in the rest of lemon curd, but make sure you don’t mix too much.
You already got the lemon flavor in your ice cream base; by not completely mixing lemon curd into the cream, you’ll get lemon curd in every single bite, you wanna bite into them curd!
6. Pour ice cream into containers and freeze for at least 6 hours or overnight.

* Condensed milk is very thick compared to the light and fluffy whipped cream; although whipped cream is not too delicate, it’s difficult when you try to incorporate it with the condensed milk, and if it’s over mixed whipped cream will loose its air. By taking half of the heavy cream and mixing it with the condensed milk will help thin out the condensed milk, which brings the density of the two closer; and that will make it easier for the two to combine.

No comments:

Post a Comment

Search This Blog