Description
A simple and delicious no-churn lemon ice cream made with heavy cream, condensed milk, and swirls of lemon curd.
Ingredients
Scale
2 cups cold heavy cream
1 (14-oz) can sweetened condensed milk
2 tbsp fresh squeezed lemon juice
6 oz lemon curd, slightly warmed
Instructions
- Step 1: In the bowl of a stand mixer, combine the cold heavy cream and lemon juice. Beat on high speed until stiff peaks form.
- Step 2: In a separate large bowl, add the sweetened condensed milk. Gently fold the whipped cream into the condensed milk in three batches until fully combined.
- Step 3: Pour the ice cream batter into a loaf pan or a similar container.
- Step 4: Drizzle the warmed lemon curd over the surface of the batter and use a knife to gently swirl it into the mixture.
- Step 5: Place the container in the freezer and let it set for 10-12 hours until firm.
Notes
Slightly warm the lemon curd until it is liquid enough to be easily swirled into the batter.
The final batter should still look airy and light after folding in the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American