No-Churn Salted Lemon Curd Ice Cream

Makes 12 servings

Ingredients

• 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

Instructions

1. For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.

2. In a chilled mixer bowl, whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.

3. 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.

4. Pour into a chilled 9-by-5-by-3-inch metal loaf pan and sprinkle lightly with flakey salt.

5. Freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in lemon curd with a spoon.

6. 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