Cream Ice Cream

If you happen to have some lemon curd on hand, this ice cream will require only three ingredients. If you don't - you can either devote an extra bag of some precious minutes to make it, or you can substitute it with anything else that, to your mind, might suit in here. And, actually, the assortment is quite wide: from the generous amount of chocolate fudge, tacky caramel, marshmallow sauce or creamy peanut butter swirl to a little bit healthier side, occupied with mashed fruits and delicious jams. 

But I still have to warn you: unfortunately, this ice cream treat is definitely not for those who are sitting on a pile of diet books with only one leaf of lettuce in front of them. But rather for the brave ones. Those who are the real flavor lovers, gutsy and unconditionally loving sinfully creamy ice cream. Maybe even for those who are constantly counting their calorie intake, but at the same time never saying no to a little bit bigger than just a tiny bite of this kind of incredible indulgence.

Salut! 

Cream Ice Cream with Lemon Curd

2/3 cup (160 ml) whipping cream
1/3 can / 4 oz (118 ml) sweetened condensed milk
1/3 cup (80 ml) lemon curd (recipe below)

Whip the cream. Stir in the sweetened condensed milk and lemon curd.
Pour the mixture into the container, cover and freeze in the freezer.


Lemon Curd
from The Dairy Book of Home Cookery

makes about 1 lb (500 g)
4 oz (100 g) butter
8 oz (225 g) granulated sugar
3 large eggs
3 medium lemons

Grate the rind and juice the lemons.

Melt the butter in a double boiler or a basin standing over a saucepan of gently simmering water,

Add sugar, eggs, lemon rind and juice. Cook gently without boiling until cur thickens sufficiently to coat back of the spoon. Be careful not to overheat the mixture, cause it may curdle and separate.

Pour into clean and dry jar. Cover and keep in the refrigerator. Use within 2-3 weeks.

Craving for more?
- Frozen Yogurt with Coffee Meringues and Toffee
- Honey Vanilla Frozen Yogurt