TANGY LEMON CURD ICE CREAM

The weather here is hot so I really need ice cream. I like my lemon ice cream really sharp so the only sweetener in this is in the lemon curd, and that’s not a lot. If you like yours sweeter add powdered swerve/erythritol with the cream and curd.

So as not to be wasteful I’m going to make some Keto meringues with the egg whites.

LEMON CURD ICE CREAM

375ml/1 1/2 cup double/heavy cream

250ml/1 cup lemon curd , Low Carb and sugar free

2 tbsp vodka, optional (helps decrease icy ness and you can’t taste it)

In a large bowl, whisk together whipping cream and lemon curd until well mixed then whisk in the vodka, if using.

Start your ice cream maker and pour the mixture into canister and churn according to manufacturer’s directions. I did it for around 20-25mins

Transfer to an airtight container and freeze until firm, 2 to 3 hours.

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