No churn vanilla bean lemon curd ice cream is a refreshing treat! It’s creamy no churn vanilla bean ice cream with a tart sweet swirl of lemon curd.
Sometimes food just appears in my refrigerator and I only have a hazy recollection of making it. Even if I only made it a few days prior, which is usually the case since I also don’t like leaving food in the refrigerator a long time. Today for example, I surprised myself with leftover cinnamon rolls… rolls that I made just yesterday for a post next week. *sips tea, moves on* When this food appears, it must be used. This is how we get no churn vanilla bean lemon curd ice cream, magically appearing lemon curd.
There isn’t even a post in the past few months that has lemon curd, so why I made it, I don’t know. Wait. Scratch that. I know. I bought a huge bag of organic lemons at the warehouse store where we have a membership. When life gives you lemons, make ice cream.
If you’re still with me this far, thank you. I try to edit my posts, but sometimes, when I sip tea or coffee and blog, I get chatty and talk to my computer screen while I type. This is one of those days, and we’re going to go with it. Seems like a fitting tone for a post about ice cream, because ice cream is a social thing. We share it with people, it makes us happy, and anytime two or more people are sharing ice cream, it’s an ice cream party. *dances in chair, sips more tea*
There really is just tea in this cup, and a bit of honey and milk, but nothing else. Promise. I’m just happy that I’ve completed almost my entire to-do list today plus a few bonus items. Hooray! I should make ice cream. 😉 But seriously though, if you’ve never made no churn ice cream, you should, and this beautiful recipe in particular, especially if you’re a lemon lover. Don’t have vanilla beans? Use extract. Don’t want to make your own curd? Buy a jar at the store. Ice cream shouldn’t be stressful, darlings. Ice cream, especially of the no churn variety, should be something you can prep in a few minutes, check off your list, and serve at your instant ice cream party later. Enjoy!
- 1 can condensed milk, 14 oz
- 2 cups heavy whipping cream
- pinch salt
- 2 vanilla beans, scraped, or 2 tsp vanilla extract
- 1/2 cup lemon curd
- In a large mixing bowl or stand mixer fitted with the whisk attachment, whip the heavy cream. Start at low speed and gradually work your way to high speed until soft peaks form and you have whipped cream.
- Add the vanilla and salt and then fold in the condensed milk with a spatula.
- Spread half the ice cream base into a container and then drizzle with 1/4 cup of the lemon curd. Repeat with the other half of the ice cream base and lemon curd. Use a butter knife or chopstick to gently swirl the lemon curd and then cover and freeze the ice cream until solid, about 2 hours.