No-Churn Lemon Curd Ice Cream

You will need a sealable tub large enough to hold approv 1.5-2L (or split into two smaller tubs).

Four ingredients (if you use shop-bought curd) and within a few hours you have delicious ice cream. Perfect served in a cone or as part of a dessert it’s must for the summer.

Ingredients:

600ml double cream

397g condensed milk

40ml Limoncello/vodka

400g lemon curd (shop-bought or homemade)

Step 1: Whisk together the cream, condensed milk and alcohol.

Beat until you have reached semi-firm peaks.

Step 2: If the lemon curd is very stiff, put into a microwaveable bowl and heat for 20 seconds to loosen it slightly. Fold through the cream to create swirls and ripples of curd.

Step 3: Pour into your container(s) and seal tightly. Freeze over night.

Remove from the freezer five minutes before serving.