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Lemon Curd Ice Cream metric
4 tablespoons Lemon curd
45.0 grams Caster sugar
300.0 milliliters Double cream
4.0 Free range eggs
100.0 grams Icing sugar |
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Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and stir in yolks. Whisk egg whites until stiff in another bowl, then whisk in icing sugar to make a meringue. Fold lemon curd into cream mixture. Using a balloon whisk fold meringue into cream mixture. Always add lighter mixture to heavier - that way you do not break down volume. Pour into shallow freezer container and freeze until set. The mixture will not require whisking or stirring during freezing.Cuisinart Ice Cream Makers
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