Lemon Ice Cream with Lemon Curd

Try this recipe. You just have to do it. Trust me.

Ingredients

Lemon Curd:

• Eggs, 2 whole and 2 additional egg yolks
• Butter, 80 grams
• Lemon juice (from 2 lemons)
• Lemon zest (from 2 lemons)
• Sugar, 160 grams

Ice Cream:

• Prepared Lemon Curd
• Heavy cream (36%), 300 grams

Preparation

Lemon Curd:

1. In a saucepan, whisk together 2 whole eggs and 2 additional egg yolks with sugar over low heat.
2. Stir constantly until well combined (ensure the heat is low to prevent scrambling).
3. Once combined, add butter, lemon juice, and lemon zest.
4. Stir continuously until the mixture thickens and becomes smooth.
5. Strain the mixture through a sieve to remove any lumps and lemon zest.

Ice Cream:

1. Whip the heavy cream until stiff peaks form.
2. Gently fold the cooled lemon curd into the whipped cream until well combined.
3. Transfer the mixture into a container and freeze for at least 5 hours.