I made this one on Friday evening. It’s based on the marmalade ice cream I made the other week. That was a little bit too bitter so I thought I’d go for lemon curd instead. I thought that crushed ginger nut biscuits would add a nice flavour and texture which would make it interesting. I was right – the resulting ice cream is delicious! Definitely gonna be making this one again!
350ml of single cream
2 egg yolks
4oz of caster sugar
6-8oz lemon curd
150ml of double cream
Crushed ginger nut biscuits
Place the single cream in a pan and heat to just under boiling point.
Whisk the egg yolks and sugar together until fluffy, then whisk into the hot cream.
Place the bowl over a pan of hot water and stir until the custard thickens and coats the back of a spoon.
Remove from the heat and stir in the lemon curd until it melts into the custard.
Leave to become cold.
Whip the double cream until thick but not stiff and fold into the custard.
I then spooned the mixture into my ice cream maker and churned it for half an hour. The ice cream maker churns and thickens the ice cream and chills it as it goes. After about 15 minutes I dropped in the crushed ginger nut biscuits.
After half an hour I spooned the mixture into a tupperware container and popped it in the freezer for a couple of hours to firm up.