1.Mix the lemon base

In a large mixing bowl, whisk together lemon curd, sweetened condensed milk, and vanilla extract until smooth and well combined.

2.Whip the cream

In a separate bowl, whip the heavy cream until stiff peaks form. This will give your ice cream a light, airy texture.

3.Combine

Gently fold the whipped cream into the lemon mixture, being careful not to deflate the cream.

4.Freeze

Transfer the mixture into an airtight container.

Lay a piece of plastic wrap directly over the surface to prevent ice crystals.

Freeze for 4–6 hours, or until firm.

5.Serve & Enjoy

Scoop into bowls or cones and enjoy the perfect blend of creamy and tangy flavors.