No-Churn Lemon Curd Ice Cream

Ice cream without churning?? It can't be good! WRONG ! I can't believe how creamy this no-churn ice cream is. I was shocked! It is surprisingly delicious and smooth and creamy than churned ice cream.

Freshly made ice cream is a treat, and this easy to make no-churn lemon curd ice cream delivers great flavour and texture, from only 4 ingredients and even better, it doesn't need an ice cream machine! A great vegetarian dessert!.

No-churn ice cream uses a combination of sweetened condensed milk and double cream. Because condensed milk is so sweet and sticky it won't freeze solid in a domestic freezer, which gives this lemon curd no-churn ice cream its silky texture ability to scoop straight from the freezer.

You can make no-churn ice cream in practically any flavour you can think of, but we have gone for lemon here, using home made lemon curd. But don't feel you have to go to that level of effort; pick up a tin of condensed milk, double cream, pot of lemon curd and a lemon for the zest and you are ready to go.

Ingredients:

• 1 can sweetened condensed milk
• 1 cup lemon curd, divided
• 2 tsp lemon zest
• 2 cups of double cream

Method:

In a large mixing bowl, stir in condensed milk and ½ cup lemon curd, and lemon zest until completely combined. Set aside. (Picture 1)

In a separate mixing bowl, beat cream until medium peaks form. (Picture 2)

Fold the whipped cream into the lemon curd mixture until completely blended (Picture 5). Pour into a container. Dot remaining lemon curd on top and swirl through the ice cream mixture. Cover with cling film then freeze for at least 4-6 hours or overnight.