St Clements Ice Cream (No Churn)
Easy no-churn ice cream with orange zest and lemon curd.
Ingredients
- Zest of 1 ripe orange
- 8 tbsp Lemon curd
- 600 ml Double cream
- 397 g Tin of condensed milk
Instructions
- Using an electric whisk, whisk the double cream until soft peaks form (be very careful not to over whisk). Add the orange zest and condensed milk and whisk to soft peaks again.
- Layer a 2lb loaf tin with half of the ice cream and 4 tbsp of the lemon curd. Swirl it into the ice cream using a cocktail stick. Repeat with the other half of the ice cream and lemon curd. Freeze for at least 5 hours.
- To serve, leave to soften for around 15 minutes. Enjoy!
Notes
Try to use a ripe orange as this will give the most flavour. I usually use an orange that has been in the fridge for about a week.
You can use any tin or tub to make this ice cream- it just needs to be able to hold around 2 litres.This ice cream will last for around 2-3 months in the freezer.
You can use any tin or tub to make this ice cream- it just needs to be able to hold around 2 litres.This ice cream will last for around 2-3 months in the freezer.
Leave to soften for around 15 minutes before serving.