Lemon Curd Icecream

By sarah_carroll

Ingredients

• 1/3 c caster sugar
• 3 egg yolks
• 600 ml thickened cream
• 1 /t vanilla extract
• 300 g good quality lemon curd
• limoncello liqueur, to serve

Details

Servings 1

Preparation

Step 1

Stir sugar in a small pan with 150 ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
In a separate bowl, lightly whip the cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into egg mixture. Gently fold in curd to combine.
Churn mixture in machine and freeze until firm.