Lemon Curd Ice Cream Cake

On Monday I posted my first recipe in my Lemon Curd Extravaganza, recipes to use up 3 jars of lemon curd that I bought as I needed the jars to store homemade chutney in. Here is the third of my lemon curd recipes (if you count the jam tarts)


Ingredients


300ml double cream
pack of instant custard
3/4 pint milk
6-7 tbsp Lemon curd
300g Madeira cake
juice & zest of half a lemon

• Make the instant custard up with boiling milk rather than boiling water & allow to cool (you can use fresh or tinned custard if you prefer).
• Slice the Maderia cake lengthways into 0.5cm strips, use these strips to line the outside & base of a 20cm loose bottomed or springform cake tin
• Spread 1tbsp of lemon curd over the sponge base
• Mix the cream and cooled custard together.
• Stir in 4tbsp lemon curd, lemon juice & zest
• Pour into ice cream maker* & churn until thick and creamy
• Spoon onto the cake base and raise the edges slightly to form a shallow well in the middle
• Spread 1-2 tbsp of lemon curd into the well (if the ice cream is a bit soft then freeze for 30 minutes before spreading)
• Freeze until ready to eat
• Remove from freezer approx 20 minutes before serving to soften a little.

*If you don't have an ice cream maker then freeze the mixture in a shallow dish and stir well approx every hour until frozen.