- For Ice Cream
- 1200ml Milk
- 1000ml Double Cream
- 16 Lemons, Zest and Juice
- 400gCaster Sugar
- 16 Egg Yolks
- For Lemon Curd
- 4 Lemon, Zest and Juice
- 200gSuagr
- 100g Butter
- 3 Whole egg
- 1 Egg yolk
Lemon Curd Ice Cream
Ingredients
Method
For Lemon Curd
Place lemon, suagr and butter over a baine marie until butter is melted
Add egg and whisk for about 10 minutes until mix has thicked
Chill down
For Ice Cream
Warm milk and cream in a pan with the lemon
Mix sugar and egg yolks together in a bowl until pale in colour
Pour warmed milk over the sugar mixture and whisk together
Place back on stove on a low heat and cook out the creme anglaise
Place in an ice cream machine and churn for 45 minutes
fold through lemon curd and freeze
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