Lemon Curd Ice Cream

Many years ago I made a lemon curd ice cream that my family still remembers and talks about.

Here is my modern version that does not require an ice cream maker.

yields: 900 ml approximately

• 1 large lemon, juice and rind
  
• 1 tbsp. cornmeal 
• 100 gram sugar
  
• 25 gram butter
  
• 200 ml whipping cream
  
• 2 eggs
  
• pinch of salt

Place the lemon juice and rind, butter and cornmeal in a pan, put it to heat slowly, stirring constantly. Stir all the time until it thickens. Take off the heat.

Break he eggs and fold the yolks into the lemon curd. 

Put the whites in a large clean bowl an whisk them until stiff.

Whisk the cream until it doubles in volume.

Fold the cream, egg whites and the curd with a metal spoon with large circular movements. When you are nearly finished, give it a last stir with the whisk, to make sure there are no clumps of egg white or cream. 

Pour into a plastic container and freeze. It will take 6-8 hours to set. It is better to make the day before.