Lemon curd Ice cream – This ice cream enchants to everybody

Ingredients

(6 servings)

2 cups heavy cream chilled
1 can sweetened condensed milk
Lemon curd  (2 cups)

Lemon curd

1/4 cup unsalted butter melted
1/2 cup fresh lemon juice
1 cup sugar

3 eggs beaten
1 tablespoon lemon zest

Method

In a large microwave safe bowl melt the butter in the microwave about 45 seconds.

Let cool a little.
Add 1/2 cup lemon juice, add the sugar,  stir well with a fork and add the 3 eggs beaten,
Whisk with a  little hand mixer (or fork)  until all ingredients are mixed together throughly.

Place the bowl in the microwave and cook in high power for  1  minute.
Remove from heat and whisk throughly.

The mixture will still be thin, but the whisking is the key, so be sure to whisk after each heating, microwave again for 30 seconds and remove and whisk again.

Repeat this process 3 more times until the mixture thickens enough to coat the back of a spoon.
Once the mixture is thickened and creamy like custard allow it to cool.

Making the Ice cream

Chill your mixing bowl in the freezer about 10-15 minutes.
When is chilled add 2 cups of chilled heavy cream to the mixing bowl and whisk until soft peaks form.
Soft peaks are formed when you lift the whisk attachment out of the cream and it leaves a peak with the tip bending over.

Gently fold 1 can of sweetened condensed milk to whipped cream until combined.

Carefully spoon  1/3 of the whipped cream mixture into a loaf pan.
Top with several dollops of lemon curd and gently swirl with a knife.
Spoon whipped cream again and add some lemon curd as desired.
Spoon the rest of the whipped cream  and finally put some dollops of lemon curd.
Cover with plastic wrap and place in freezer  until solid.
Serve and enjoy.