Lemon Curd Ice Cream with Limoncello, a refreshing summer treat with a fantastic zesty kick. This lemon ice cream is no churn, and it's made with condensed milk for a delicious creamy consistency. Super easy to whip up, my boozy ice cream will be a big hit with grown-ups. The lemon curd can be homemade or store-bought, and the limoncello adds a great lemon flavour and a bit of a naughty touch too.
In a large bowl, beat the cream until it holds stiff peaks.
Add the limoncello, condensed milk and half of the lemon curd, and mix well to get a smooth consistency.
Transfer it to a plastic container that has a lid, then add dollops of the remaining curd all over the ice cream.
Put the lid on and freeze for at least 12 hours.