Home made ice cream, it's awesome, the very best. Ice cream makers, though, I've killed two. Not the fancy counter top variety, but the kind where the chiller bowl lives in the freezer, inevitably ejected for space, neglected, later exploding in the Sydney heat. No churn ice cream is the answer, it's ridiculously easy, and so so delicious.
This easy lemon curd ice cream has 4 ingredients, takes no time at all to whip up, and simply needs a few hours to chill out in the freezer. The ice cream is perfect as is, but I love it sandwiched between two cookies; you could follow the cookie recipe below, or why not buy your favourites, have those sandwiches in your hands pronto.
Chocolate and lemon is a fabulous combination, not as popular, but perhaps a more sophisticated take on my all time favourite combination, chocolate and orange. The bitter chocolate works so well with the sweet and tangy lemon, the biscuits softening beautifully as they rest in the freezer.
For the sandwich cookies, pour the ice cream into a shallow, rectangular cake pan to freeze, mine is 24cm x 30cm, but something similar will work just as well; if you are just making the ice cream a loaf pan is perfect. The recipe makes 9 large ice cream sandwiches, and a couple of minis with the left overs. Created for Barker's Pantry.
no churn lemon curd ice cream
200g Barker's New Zealand Lemon Curd
600ml thickened cream
125g icing sugar
zest and juice of 1 lemon
• line a 24cm x 30cm cake pan with baking paper if you're making ice cream sandwiches, or an unlined loaf pan for just the ice cream; clear a level space in the freezer for the cake pan and leave it in the freezer while you prepare the ice cream
• sift the icing sugar into the bowl of a stand mixer, add the lemon curd, lemon juice and zest, and using the paddle attachment, beat until smooth
• switch to the whisk attachment, add the cream, and whip until soft peaks form
• pour the ice cream mixture into to the chilled cake pan, smooth the top, cover with cling wrap and return to the freezer for a least 6 hours, or overnight
• the ice cream will keep covered in the freezer for up to a week
• makes approximately 1.5 litres
chocolate biscuits
220g plain flour
80g cocoa powder, dutch processed
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp fine salt
190g butter, at room temperature
100g caster sugar
25g light brown sugar
1 egg yolk
• line 2 baking trays with baking paper, set aside
• sift the flour, cocoa powder, bicarbonate of soda and salt into a bowl, set aside
• in a stand mixer fitted with the paddle attachment, beat the butter and sugars together until the colour has lightened and the mixture is fluffy, add the egg yolk, beat again to combine
• tip half the flour mixture into the butter mixture, with the mixer on low, mix to combine
• add the remaining half of the flour mixture, mix until it forms large clumps of dough
• tip onto a lightly floured work surface and knead gently until smooth, wrap in cling wrap, pat into a disc shape and pop into the fridge for an hour
• just before the hour is up, preheat your oven to 180ºC (160ºC fan)
• take the biscuit dough out of the fridge and let is sit on the bench for about 5 minutes to soften slightly
• lightly flour the bench and a rolling pin, roll the dough until it is approximately 3mm thick; using an 8cm round cutter, cut rounds from the dough and place 9 on each of the baking trays
• bake for 20 minutes, or until just firm, turning the trays after 10 minutes
• leave the cookies on the trays until completely cool
• the cookies will keep in an airtight container for a week
• makes 18 cookies, for 9 sandwiches
construction...
• turn half of the biscuits top down on your bench
• working quickly, with the cutter used for the biscuits, cut discs from the ice cream
• place an ice cream disc on an upturned biscuit, top with another, and pop into a freezer container, return to the freezer for at least 2 hours for the ice cream to firm up, and the biscuits to soften slightly
• ice cream sandwiches will keep in the freezer for up to a week
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