Another beautiful day here – I was up silly early and thought I would use up some of the Lemon Curd I made this week and make Lemon Curd Icecream 😜
Hubby bought me an Automatic Icecream Maker for Christmas, this isn’t a sponsored post, just showing you my ‘toys’ 😉, I love a gadget, he bought it from Amazon, Link it’s a Cuisinart, one of those with its own compressor, so no prefreezing needed 👍 on the down side, it is big, about the footprint of a microwave, I am lucky, we have a large kitchen with plenty of workspace, if you have a smaller kitchen, it might be an issue.
This is a simple, but delicious Icecream – I adore Lemon in anything and wear a very well known citrus perfume, its the smell of summer for me. You can use shop bought, but here is my Thermomix Homemade version, you will have a load of egg whites to use, so Meringues are the perfect accompaniment 😇
8 egg yolks, 200g butter, 130g sugar, 100ml lemon juice and zest of 2 lemons
Pop all of this into the Thermomix bowl and cook at speed 3, heat 80 for 12-15 minutes depending on how thick you want it. Pour into sterile jars and when cooked, pop into the fridge. This makes about 2 standard jars, and should be used with 10 days or so.
Lemon Curd Icecream
Pop a jar of Lemon Curd (340ml) into a bowl, Stir 300ml double cream into it with the juice and zest of half a lemon.
Pop into the Icecream maker bowl and switch on for 40-50 minutes depending again on how thick you want it – I like to do it for 45 minutes, stirring in some additonal Lemon Curd for the last 5 minutes so it’s a Lemon ripple 😊
Amazingly fresh and light. 🤤
Shame I can’t eat it 😭 I have some strawberries as a treat 🙃
It’s sat in the freezer till later, we are just having a basic BBQ tonight, using some garden Veg too.