Tuesday, February 9, 2010
GFCF Lemon Ice Cream
So I made this lemon curd. It was tart, and there was a lot of it. What to do with a lot of tart lemon curd? Turn it into ice cream, of course. I used this recipe at Joy of Baking as my guide. And it was very good. Everybody loved it - it turned out creamy and didn't crystallize in the freezer. I will definitely be making this ice cream again.
1 can lite coconut milk (about 2 cups)
1/2 cup coconut cream*
1/2 cup sugar
1/2 cup lemon curd, plus more as desired
Freeze the barrel of your ice cream machine according to the manufacturer's instructions. Combine the coconut milk, coconut cream and sugar in a bowl. Stir until the sugar is dissolved. Add the lemon curd and stir until combined. Taste and add more lemon curd if desired, up to one cup.
Set up your ice cream machine according to the instructions and pour in the coconut milk mixture. Turn on the machine and run until the mixture is thick and frozen (about 20 minutes in my Cuisinart ice cream maker). Taste and adjust the lemon curd as desired. Freeze and enjoy!
*Take 1 can of good quality coconut milk, such as Thai Kitchen, do not shake. Open the can and skim the coconut cream from the top.