We're getting some warm for us weather here in Wisconsin (it's supposed to be 70 tomorrow!), so I'm breaking out the ice cream maker :)
Earlier I'd made RLB's lemon curd, using the adding the butter at the end idea. I had a cup leftover, which ended up being perfect for a half batch of Sherry Yard's lemon curd ice cream. I got the proportions from a discussion board, originally it's from The Secrets of Baking. I left out the lemon juice as I didn't have any lemons on hand.
I really liked this - it was easy, already having the curd made, I didn't have to make a custard. It was smooth, almost like a custard instead of ice cream. I'll be keeping this one in mind for the summer!
Lemon Curd Ice Cream
1 cup lemon curd
1 1/2 c whole milk
1 c whipping cream
pinch of salt
Whisk together, chill, then churn.
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