Lemon Curd Ice-Cream

Oh boy, it's lemon curd in ice-cream form, like eating lemon curd neat with a spoon but more legitimate.  And extremely delicious.

Start by making a batch of lemon curd.  You need about 300/350ml of it for the ice cream.

For the custard

225ml milk

3 egg yolks

2oz/50g sugar

150ml double cream

Heat the milk until hot but not boiling.  Place the egg yolks and sugar in a bowl and whisk together until pale and frothy.

Carefully dribble the milk into the egg yolks, whisking all the time.  Don't add the milk too fast or you risk scrambling the eggs!

Return the mixture to a pan and, stirring constantly, heat until the custard thickens and coats the back of the spoon.

Leave to cool before stirring in the cream.

Stir in the lemon curd, the quantity is fairly flexible, it depends on lemon curd-y you want it!

Churn in an ice-cream maker until thick.  If you don't have an ice-cream maker, pour the mixture into a Tupperware box and freeze for a couple of hours, then remove and stir well.  Repeat this process until the ice cream is set.

Gosh just writing about it has set me drooling, I might just have to go and taste it again and make sure it's still ok....