|Lemon Curd Ice Cream|
And if someone won't eat eggs, this version is egg-free.
And did I mention that it takes no time at all to make? If you suddenly had to come up with dessert for unexpected company, you could whip this up and dollop it on top of some pound cake and top it with berries, and you'd be a genius. Or, if you happen to keep little tart shells on hand, you could have mini lemon tarts in no time. Put some on your yogurt.
I mean, really, use it for just about anything you'd use lemon curd for.
Faux Lemon Curd
1 can (14.5 ounces) sweetened condensed milk
1/2 cup fresh lemon juice
Whisk the lemon juice into the condensed milk. Use immediately, or chill until needed.
Light Lemon Ice Cream
1 recipe Faux Lemon Curd
Plus enough milk to make 1 quart (about 3 cups)
1 cup creme fraiche
Combine the faux lemon curd, milk, and creme fraiche. Whisk to combine well. Churn in your ice cream maker according to manufacturer's directions.
Note: If you can find creme fraiche or it seems too expensive, you can make your own.