I never thought I'd get the chance to post this recipe for lemon curd-style ice cream. It would have been a shame, given the potential for deliciousness! But as the temperatures are summery this week, why not make one last batch of ice cream before storing the ice cream maker in the cupboard until next year? I found this recipe in the book "Délices Glacés" by Martine Lambert and David Batty. It was lent to me by Kenwood at the same time as the turbine I tested a few weeks ago. As I leafed through the book, I literally fell under the spell of this lemon curd-style ice cream. I think you've come to know my passion for lemons by now! (I also have a recipe for macaroons to share with you!).

Making the lemon curd

Interestingly, this recipe is not based on custard. It's really about making a kind of lemon curd, which is then glazed. It's really quite simple: just mix all the ingredients together, heat to 60° and leave to cool a little before whirling. I took the opportunity to try out Cooking Chef's "baking" function and I must admit I loved it, it's so practical! I put everything in the bowl and zou, it heats up! All I have to do is stop when the bowl reaches 60°. And since it saves me a bowl (and therefore less washing up!) I'm all for it! But don't panic, the good old thermometer works just fine! And I'd even recommend this method if you're taking the CAP at the end of the year, so you don't get into bad habits! You'll be able to indulge yourself once you've passed the exam!

Making the lemon ice cream

Once the mixture has cooled down, it can be put through the turbine or the ice-cream maker (you can find my comparison of the two machines here: Homemade ice-cream: ice-cream maker or turbine?) This time I used the turbine (so as to enjoy it a little before returning it!). After 20 minutes of turbining, the result is a deliciously smooth, richly flavored ice cream. I love lemon sorbet in general, but this recipe takes it to a whole new level, and I can't recommend it highly enough!