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No-Churn Lemon Curd & Crème Fraîche Ice Cream
This soft, scoopable ice cream is made with a simple mix of tangy crème fraîche, whipped cream and a ripple of zingy lemon curd. It doesn't need churning: you just mix it, freeze it, and within 24 hours you have an indulgent dessert ready to serve.
Ingredients
- 400ml crème fraîche
- 50g icing sugar
- 1 lemon, zest only
- 500ml double cream
- ½ x 310g jar of lemon curd
Prep: 10 mins + freezing | Cook: nil
Method
1. Scoop the crème fraîche into a large bowl. Sift in the icing sugar and grate in the lemon zest. Stir together till combined. Set to one side.
2. Pour the double cream into a separate large bowl and whisk till it forms stiff peaks. Spoon the crème fraîche mixture into the bowl with the cream and fold together till combined and smooth. Scoop half a jar of lemon curd into the bowl and swirl through the cream mixture. Transfer the mixture into a freezer-suitable tub and freeze for 8 hrs, or overnight.
3. Get the ice cream out of the freezer about 15 mins before serving to allow it to soften a little. Scoop into bowls and serve.
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