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No Churn Lemon Curd Ice Cream

No Churn Lemon Curd Ice Cream
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★★★★★

5 from 3 reviews

With four simple ingredients, create this fresh No Churn Lemon Curd Ice Cream. If you are a lemon lover like myself, then this recipe is for you. My No Churn Lemon Curd Ice Cream is smooth and rich, with hints of vanilla and swirls of lemon curd in every bite. You really could not get a creamier treat. This ice cream is worth the effort and wait that goes into making it.

Ingredients

Scale
  • 1 Can 14 ounces Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 1 Tbsp Vanilla Extract
  • 3/4 Cup Lemon Curd

Instructions

  • In a large mixing bowl, take the heavy cream and whip to stiff peaks. Make sure the heavy cream is very cold.
  • In another mixing bowl, stir together the vanilla and sweetened condensed milk until thoroughly combined.
  • Gently fold the whipped cream into the sweetened condensed milk mixture. I cannot stress this enough-gently fold in the whipped cream so as not to deflate it.
  • For this no churn recipe, there are going to be 4 layers of no churn ice cream and lemon curd.
  • Divide the no churn mixture into four and start assembling. Also, divide the 3/4 cup lemon curd into four. Coat the metal loaf pan with a bottom layer of no churn ice cream. Take some of the lemon curd and gently swirl with a toothpick, cake tester or knife so that you see swirls of the ice cream and the lemon curd. You do not want the ice cream to turn all yellow.
  • Keep repeating until you have used all the no churn ice cream mixture and lemon curd.
  • Place the no churn lemon curd ice cream mixture into a loaf pan.
  • Cover with a layer of saran wrap that sits right on top of the no churn ice cream. Then, add another layer of saran wrap. Cover tightly with foil.
  • Place in freezer to sit overnight for best results.
  • When ready to eat- leave out for about 5-10 minutes or set in fridge for 10-20 minutes.

Notes

  • Do not over beat the whipping cream.
  • Make sure the heavy cream is cold before mixing.
  • Make sure you cover the no churn nice cream with 2 layers of saran wrap. The first layer should be sitting directly on top of the no churn ice cream to prevent freezer burn.
  • Cover very well with foil.
  • A Metal loaf pan works best for this recipe. A metal loaf pan gets colder faster, which is important when making no churn ice cream. I do not recommend using plastic or a glass container.
  • I cannot stress this enough. Get the right ingredients. Because the base of no churn ice cream only has three ingredients, it’s important you buy exactly what is listed. Do not try to substitute low fat or other alternatives as your no churn ice cream will not come out correctly.
  • If you use extracts- for example mint or almond, be sure to only add a little at a time. Some extracts can be very potent.
  • Be sure to chop up your mix-ins. Larger pieces become hard when frozen, so it’s definitely better to chop into bite size pieces.
  • No Churn Ice Cream melts much faster than regular ice cream due to it not having a custard base.

Find it online: https://glutenfreefromhome.com/no-churn-lemon-curd-ice-cream/