Lemon curd ice cream
- 300ml whipping cream
- I jar lemon curd
- ½ lemon juice and zest
- Beat the whipping cream until it forms stiff peaks.
- Whisk in the lemon curd, zest and juice, pour into a large freezer tub and freeze 3 hours minimum.
- Serve in bowls with lemon syrup or crushed hazelnuts.