Lemon Curd Ice Cream
1/3 cup (75g) caster sugar
3 egg yolks
600ml thickened cream
1/4 teaspoon vanilla extract
300g good-quality lemon curd (see note)
Limoncello liqueur (optional), to serve
1. Stir sugar in a small pan with 150ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
2. Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
3. In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
4. Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze until firm. If hand-churning, see note. Scoop into serving bowls and serve with chilled limoncello if desired.