No Sacrifice Lemon Curd Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup, fluid Heavy Whipping Cream 1 cup 2% Milk 2 oz Philadelphia Cream Cheese 8 tsp Imperial Sugar Steviacane 1 tbsp Argo 100% Pure Corn Starch 150g (half a jar) Wilken & Sons Tiptree Lemon Curd
Have ingredients at room temp before starting.
Put milk in a small bowl and add the cornstarch and salt. Mix well so there are no lumps.
In another small bowl, put the Stevia Cane, cream cheese and lemon curd. Mix well so there are no lumps.
Bring heavy cream to boil in saucepan. Watch out! The milk will boils over quickly if you don’t pay attention. so keep stirring. Once cream boils, take off the heat. While stirring the cream, slowly add the milk and cornstarch mixture. Once it is all added, return the pan to medium heat. Heat and store for about two minutes.
Take off the heat. Now add the lemon curd cream cheese and steviacane to the pan by spoonfuls , stirring throughly between additions.
At this point, you can refrigerate the mixture overnight, or put the pan into an ice bath in order to chill the mixture and make your ice cream once it is chilled.
I use a Breville Ice cream maker machine. Any brand machine you like will work, even a hand crank. Or you can put the mix on a sheet pan and freeze and beat it that way. (I have never used that method, so I suggest you search for info about that.)
Serving Size: Makes about 1 quart of ice cream
Put milk in a small bowl and add the cornstarch and salt. Mix well so there are no lumps.
In another small bowl, put the Stevia Cane, cream cheese and lemon curd. Mix well so there are no lumps.
Bring heavy cream to boil in saucepan. Watch out! The milk will boils over quickly if you don’t pay attention. so keep stirring. Once cream boils, take off the heat. While stirring the cream, slowly add the milk and cornstarch mixture. Once it is all added, return the pan to medium heat. Heat and store for about two minutes.
Take off the heat. Now add the lemon curd cream cheese and steviacane to the pan by spoonfuls , stirring throughly between additions.
At this point, you can refrigerate the mixture overnight, or put the pan into an ice bath in order to chill the mixture and make your ice cream once it is chilled.
I use a Breville Ice cream maker machine. Any brand machine you like will work, even a hand crank. Or you can put the mix on a sheet pan and freeze and beat it that way. (I have never used that method, so I suggest you search for info about that.)
Serving Size: Makes about 1 quart of ice cream
Nutritional Info Amount Per Serving
- Calories: 328.4
- Total Fat: 28.1 g
- Cholesterol: 119.6 mg
- Sodium: 60.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 0.1 g
- Protein: 3.1 g
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