Lemon Curd Ice CreamDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
A perfect winter treat.
Lemon Curd Ice Cream
- 3 egg yolks
- 55 g caster sugar
- 300 ml (full-fat) milk
- 200 g creme fraiche
- 200 g lemon curd (store-bought or homemade)
- Slowly heat the milk in a saucepan, bringing it to the boil. Use a separate mixing bowl to beat the yolks and sugar together and while still beating, add the milk from the pan.
- Return to the heat, keep stirring until the mixture forms a film over the back of the spoon. Remove from the heat and allow to cool. Do not allow the mixture to boil or it will separate. Chill in the refrigerator.
- In a bowl mix the lemon curd and creme fraiche and stir in the chilled custard. Churn in your ice cream maker.
Number of servings (yield): 1 liter
This has a velvety texture and a lovely creamy lemon taste.