Lemon Ice Cream
Pour the cream into a Quick Shake and shake until thick and stiff peaks form.
In a That’s a Bowl, whisk together the condensed milk, lemon zest and juice to blend.
Fold the beaten cream into the condensed milk mixture, gently mix through.
Add a few spoonfuls into the Freezer Mate (1L), followed by 1 tbsp (15ml) lemon curd.
Repeat to create layers until the ice cream mixture and lemon curd is finished.
Freeze for at least 6-8 hours or until set.
- 500 ml cream
- 1 tin condensed milk
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 4 tbsp lemon curd