Description
Lemon curd ice cream with shortbread crumbles.
Ingredients
- FOR THE SHORTBREAD CRUST:
- 1 stick Unsalted Butter, Softened
- ¼ cups Powdered Sugar
- ½ teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- ¼ teaspoons Salt
- FOR THE LEMON CURD ICE CREAM:
- 1 cup Whole Milk
- 2 cups Heavy Cream
- ⅓ cups Sugar
- ½ teaspoons Salt
- 1 cup Store Bought Or Homemade Lemon Curd
Preparation
To prepare shortbread crust, line a 8×8 inch baking pan with parchment paper.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and sift in the flour and salt until just incorporated.
Gather dough and press the dough to the bottom of the prepared pan. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350ºF. Bake the shortbread for 10 to 15 minutes, or until it is lightly browned. Remove from oven and let cool completely. Then roughly crumble the shortbread into small pieces. Set aside.
To prepare ice cream, combine milk, heavy cream, sugar and salt in a medium sauce pan. Bring mixture to simmer, until sugar is dissolved. Remove from heat.
Let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally. Mix in lemon curd until smooth.
Process mixture in an ice cream maker according to manufacturer’s instructions. A few minutes before it’s done processing, add the shortbread crumbles while the machine is running.
Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
Makes about 1 quart.
