Lemon curd ice cream

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


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