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No ice cream maker required for this recipe, just a mixer and a metal loaf pan that helps the ice cream mixture chill faster and makes scooping easy with the long surface area. Cookie crumbs add some texture and crunch. Use a lemon-flavored or shortbread style cookie.
Makes about 2 quarts
Ingredients
14-ounce can sweetened condensed milk
2 cups heavy cream, cold
1/2 cup fresh lemon juice (about 3 large lemons)
2 T lemon zest (about 2 large lemons)
1/2 cup jarred lemon curd
Pinch fine salt
1 cup cookie crumbs, plus more for sprinkling on top and cookies for serving
Procedure
Place metal loaf pan in freezer.
Whisk together condensed milk lemon zest and juice, lemon curd and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/lemon mixture with spatula until combined, then swirl in cookie crumbs throughout mixture. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, sprinkle top with additional cookie crumbs and cover with plastic wrap. Freeze, 8 hours or overnight until solid and scoopable. Serve with an additional cookie or crumbs if desired.