Lemon Ripple Ice Cream Recipe | Food Network UK

Ingredients

• For the Lemon Curd (Makes about 3 cups of curd)
• 1 cup unsalted butter
• 1 2/3 cups sugar
• 3 tablespoons finely grated lemon zest
• 4 large eggs
• 1 cup fresh lemon juice (about 4 large lemons)
• 1 teaspoon cornstarch
• For the Ice Cream
• 1 300 mL tin sweetened condensed milk
• 2 tablespoons instant skim milk powder
• 2 teaspoons vanilla extract
• 2 cups 2% milk
• 1/2 cup whipping cream
• 1 cup Lemon Curd, chilled