Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ½ cup fresh lemon juice
3. Zest of 1 lemon

Lemon Syrup:

1. Follow this recipe: Sainsbury’s Lemon Syrup

Lemon Curd:

1. 4 egg yolks
2. ½ cup fresh lemon juice
3. ⅔ cup sugar
4. Zest of 1 lemon
5. 1 stick salted butter, cubed

Prepare the Lemon Curd

1. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until the sugar becomes fragrant and infused with lemon oils.
2. Transfer the zested sugar to a saucepan.
3. In a separate bowl, separate egg yolks and whisk them into the sugar mixture.
4. Add lemon juice and whisk until fully combined.
5. Place the saucepan over low heat and whisk continuously to prevent scrambling. Cook for about 10 minutes, or until the mixture thickens.
6. Remove from heat and immediately whisk in cubed butter until fully melted and incorporated.
7. Pour the curd into an airtight container, pressing plastic wrap directly onto the surface to prevent a skin from forming.
8. Cover with a lid and refrigerate until completely chilled.

Prepare the Ice Cream Base

1. In a mixing bowl, whisk together cream base, lemon juice, and zest.
2. Stir in chilled lemon syrup for extra flavor.
3. Cover and chill for at least 4 hours or overnight for a richer texture.

Churn & Assemble

1. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently fold in spoonfuls of chilled lemon curd, creating ribbons of citrusy goodness.

Freeze & Serve

1. Transfer the churned ice cream to a container, layering extra lemon curd swirls for a bold citrus burst.
2. Cover and freeze for 6–8 hours or overnight until firm.
3. Scoop and enjoy the refreshing, tangy, and creamy delight!