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.

Chocolate Ice cream

This Ice Cream does not require an ice cream maker, and it uses whole eggs, so you won't end up with egg whites you don't know what to do with.
I use a little rum when melting the chocolate, but you can use orange juice, more milk, or a little coffee.

Ingredients for 2 litres
4 large eggs
300 ml whipping cream
300 gr dark chocolate
50 gr sugar
2 tablespoons for rum (or orange juice)
2 tablespoons of milk


Melt the chocolate with the rum in a large saucepan. As soon as the milk is bubbling turn the heat off. Mix the chocolate into the milk and rum until smooth. Leave it to cool slightly.

Separate the eggs and place the whites in a large clean bowl.

Add the yolks to the melted chocolate a mix them in. They will start to cook and make a custard.
Add a pinch of salt to the whites and whisk them until soft peaks form. Add the sugar and whisk for a few seconds until just mixed.

Whisk the cream in a separate bowl until it nearly doubles in size. 

Mix the whipped cream into the melted chocolate. The mix should now be nearly cold.

Pour the chocolate mix into the whisked egg white and fold gently until it is even in colour.

Pour the whole mix into a plastic container and freeze for at least 6 hours.

Dulce de Leche toffee Ice cream

It is quite easy to find ready made Dulce de Leche in the supermarkets. And it is much better, and easier, to use the ready made one. I find the method of boiling condensed milk does not achieve a good Dulce de Leche. It does not save money either, as condensed milk costs more or less the same as the ready made product. One jar of Dulce de leche will make up to three batches of this ice cream, depending on how much you add.
The result is a toffee coloured ice cream with a delicious caramel flavour.


Ingredients for 1 litre
150 gr dulce de Leche
2 large eggs
1 tbsp rum
200ml whipping cream

1. Whisk the eggs in a bowl over a pan of simmering water, until they double in size and become pale and fluffy.
2. In a separate bowl, whisk the cream until it nearly doubles in size.
3. Using a metal spoon, fold the whisked cream and the dulce de leche. Then whisk gently into the eggs, careful not to loose any bubbles.
4. Transfer into a freezer-proof container and freeze for at least 6 hours before serving.