Lemon Curd Ice Cream

Ingredients:

Ice cream

• 1 cup chilled lemon curd, recipe follows
• 300 ml condensed milk
• 2 tbsp. l. skimmed milk powder
• 2 tsp vanilla extract
• 2 cups of semi-fat 1.5% milk
• 1/2 cup heavy cream 33%

Lemon Curd

• 1 cup of butter
• 1 and 2/3 cups sugar
• 3 tbsp finely grated lemon zest
• 4 large eggs
• 1 cup fresh lemon juice (from 4 lemons)
• 1 teaspoon cornstarch

Preparation:

1. Lemon Curd.
   
   In a saucepan, combine the butter, sugar, and lemon zest. Heat over medium heat until the butter is completely melted (the sugar should not be completely dissolved at this point). Whisk together the eggs, lemon juice, and cornstarch and, stirring, pour into the saucepan with the butter. Continue stirring over medium heat until the cream thickens and bubbles, about 8 minutes.
2. Strain the cream through a sieve, cover with cling film, making sure to touch the surface, and cool to room temperature. Then refrigerate.
3. Ice cream.
   
   For the ice cream, whisk together the condensed milk, dry milk powder, and vanilla. Add to the semi-skimmed milk and cream.
   
   Pour the mixture into an ice cream maker according to the manufacturer's instructions and churn until almost set. Fill a piping bag with lemon curd.
4. During the last minute of cooking, add the lemon curd to the ice cream maker and stop the process, but do not allow it to fully blend into the ice cream (the ice cream will have wavy lemon veins). Pour the ice cream into a suitable mold and freeze for about 4 hours. Serve by scooping out scoops with an ice cream scoop.
   
   The finished ice cream can be stored in the freezer for up to 2 weeks.
   Exit: 4 tbsp.