I have been a fan of the no churn versions of the ice creams for a while now, my first try was this one, and I have been hooked ever since. One thing that always bugged me, though, was the fact that, often times, the condensed milk would make the final product a bit too sweet for my taste. And I wanted to feel the creaminess of a custard based homemade ice cream, as well as the power to control the sweetness level. And this glorious recipe came to mind. I just thought to myself: Why not make a lemon curd, add some heavy cream, and freeze it?
I mean, the base was pretty much the same as any other ice cream, right? Apart from one thing: the butter on the lemon curd. I decided to keep it in the recipe, and I'm glad I did, since the extra fat helped A LOT with the texture. The result is a creamy, tangy, sweet and addictive ice cream that you'd never know it wasn't churned. The poppy seeds give this little crunch in each bite, which, for my first experience, I really loved. I used lime for this because it's waaay easier to find here, but feel free to replace it for lemons or any other citrus fruit you'd like.
21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.