Tart and creamy yet lovely and sweet, this Lemon Curd Ice Cream marries flavors and textures perfectly. Made with a homemade eggless lemon curd, this ice cream is gluten free, eggless and nut free!
In a large bowl, whisk the sweetened condensed milk, the lemon juice, lemon zest, vanilla and salt until combined.
It might take a minute or two for the lemon juice to fully incorporate with the sweetened condensed milk.
Using the spatula, pour ⅓ of the ice cream into a 9 x 5 loaf pan. Then drizzle 3 tablespoons of cooled lemon curd all over the top of the ice cream. Take a butter knife and make swirls.
Repeat this process for a total of 3 times.
If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. You can also use a rectangular freezer safe airtight container. Freeze overnight.