No-Churn Salted Lemon Curd Ice Cream
Makes 12 servings
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Stonewall Kitchen Lemon Curd (available at Weekends)
Pinch flakey salt
For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
In a chilled mixer bowl, whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan and sprinkle lightly with flakey salt.
Freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in lemon curd with a spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Original recipe derived from: https://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-vanilla-ice-cream-3364776