I have two treats for you today, and I’m so excited about both of them!
A little back-story: I was going out to a movie with my friend a few weeks ago and she came to pick me up because I bribed her with ice cream. Well, and because she’s nice. I put this ice cream, and my No-Churn Roasted Strawberry Ice Cream in the same bowl (I’m realizing now that I’m a pretty ghetto friend), and handed her a spoon. She couldn’t tell which was which (because they really do look about the same), so she just picked one and took a bite. Her eyes got really big and she said something like, “Whoa.” And really friends, that’s a pretty accurate description of what this ice cream tastes like. It tastes like Whoa.
No-Churn Lemon Curd & Raspberry Ice Cream
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- dash of salt (optional)
- zest of 1 lemon
- 2 cups lemon curd
- 2 cups raspberries, washed
- 1/4 cup sugar
- juice of 1 lime
- blueberries for serving
- Place raspberries, sugar and lime juice in a pan over medium-low heat. Cook until berries break down, but be careful not to break them apart too much…or you will have sauce. I wanted to have some raspberry chunks in my ice cream. My berries take about 10 minutes to cook (or as soon as I realize they are still on the heat after chasing kids and putting out their proverbial fires…sometimes 15 minutes). Let cool.
- Whip the cream until it forms stiff peaks.
- Add sweetened condensed milk and salt (if using) and lemon zest to a mixing bowl, and combine.
- Fold in the whipped cream and lemon curd.
- Add the berries and fold in just enough to swirl them into the mixture. I wanted streaks of raspberries in my ice cream, instead of mixing it in thoroughly.
- Pour into a freezer-safe container (my 9×5 breadpan is perfect). Cover well and freeze for at least 6 hours.
- Top with fresh blueberries when serving…it’s beautiful and it adds a tangy, delicious flavor to the sweet ice cream.
- Enjoy the taste of Whoa!
- If you are making your lemon curd with my recipe, I suggest using butter instead of coconut oil. The coconut oil will flavor the lemon curd differently than butter, and after having made the ice cream with each type of lemon curd, I definitely prefer the butter lemon curd. Also note that my lemon curd recipe yields 1 1/2 cups and this recipe calls for 2 cups.
- I did try making the raspberries into sauce, but I preferred it with chunks of berries instead. If you do want sauce, just cook the raspberries until they’re broken down, push through a strainer to remove the seeds, and drizzle the cooled sauce onto your ice cream mixture (in layers, before freezing) using a squeeze bottle. It gives it a little bit of a different look, with a deeper red color.