July 15, 2012

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

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.


Cream Ice Cream

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

5 comments:

  1. This is absolutely genius. I LOVE lemon curd and can't wait to make this myself.

    ReplyDelete
    Replies
    1. I'm sure that you will not regret ;)

      Delete
  2. I fell in love with this method for making ice cream after my machine broke. It is so easy and adaptable! I love the idea of swirling in a bit of lemon curd, I will definitely have to give that a try.

    ReplyDelete
    Replies
    1. and the best thing about this ice cream is that it just cannot fail :)

      Delete
  3. Excited to try this...Summertime asks for all wonderful ice cream recipes I can find. This is absolutely gorgeous!

    Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =)
    http://www.yumgoggle.com/japanese-cuisine-japanese-spinach-side-dish-horenso-no-ohitashi-kitchenaid-mixer-giveaway/

    ReplyDelete