Lemon Ice Cream

By Food Fusion · 300 min

Ingredients

Instructions

1. In a saucepan, whisk together the sugar, lemon juice, cornflour, pink salt and yellow food colour (if using).
2. Cook over medium heat for 4-5 minutes, stirring, until thickened.
3. Let the lemon curd cool completely.
4. In a bowl, beat the whipping cream and vanilla essence for 5-6 minutes, until soft peaks form.
5. Fold in the condensed milk, half of the lemon curd and the lemon zest. If the mixture is too airy, fold in a few tablespoons of milk.
6. Spread the mixture in a flat container, flatten it and tap it a few times to release air.
7. Pipe some of the remaining lemon curd on top, swirl it with a wooden skewer, sprinkle with lemon zest, and cover with cling film.
8. Freeze for 6-8 hours, or until firm.
9. Scoop the ice cream into serving cups and garnish with lemon curd and lemon leaves.

Summarized from Food Fusion's video. Watch it for the details.

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