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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup buttermilk
- 1/4 cup granulated sugar
- 5 large egg yolks (lightly beaten)
- 20 oz. lemon curd
- 1 Tbsp. poppyseeds
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Reviews(1)
Heidi Lauren D. 8 years ago
I made myself crazy making this ice cream because emulsifying the eggs and cream is so difficult. I think this recipe assumes everyone knows how to do this and can do it quickly. That step took probably 30 min of letting it cook on the lowest temperature possible, and still I nearly ruined it. Also it helps to use a bowl instead of a pan because it's so hard to keep the edges of a pan from burning while you're whisking. Also I used lemon pie filling instead of lemon curd and it worked well, but needed a lot of stirring in the ice cream machine. And I added some lemon zest which gives some color and texture. It was a custardy ice cream that was best out if the fridge for a few hours, as it's frozen state was too hard.