Redolent of citrus and summertime, this easy no-churn ice cream uses readymade lemon curd to flavour a vanilla base. Crumbled ginger biscuits can be added into the ice cream or as a topping once served.
Prep time: 10 mins plus freezing /Serves: 8 to 16
Ingredients:
– 1x 385g tin condensed milk
– 1.2 litres cream
– 2 teaspoons vanilla extract
– 250ml readymade lemon curd
– 80g readymade ginger biscuits, crumbled
Pour the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and stiff. Scrape into a freezer-safe container or a large bread tin, cover with clingwrap and freeze until partially frozen. Spoon in the lemon curd and gently fold to make ripples and swirls in the vanilla base. Freeze the ice cream again until solid and serve scooped into bowls and topped with ginger biscuit crumbs.
