No-churn lemon ripple ice cream

I've mentioned that I hate food waste, haven't I? It feels so wrong to throw away ingredients because I've not made it around to cooking the dish I bought them for, or even worse, because I've misjudged use-by dates. This ice cream happened because a carton of cream was on its use-by date and I didn't have any other plans to use it for the next couple of days (I find that sealed cartons of cream are usually fine for at least a day or two afterwards, but I didn't want to push it too far). It also finished up a squeezy bottle of condensed milk that had been in the fridge for a while and the jar of lemon curd left from my raspberry and lemon dacquoise, so definitely a worthwhile, simple and useful little recipe. And delicious. Oh so delicious.

It uses the whipped cream and condensed milk base which makes a no-churn ice cream scoopable straight from the freezer, but I added a little vodka just to help it along. If you have a bottle of limoncello that you bought on holidays and have never got around to using, you could add that instead.

No-churn lemon ripple ice cream (serves about 4)

170g condensed milk
170ml double cream
1 lemon, juice and grated zest
2tbs vodka
good quality lemon curd

Put the condensed milk, lemon zest, juice and vodka in a large glass bowl and give it a bit of a stir to combine. Then add the cream and whip until it forms defined peaks.

Fold in the lemon curd (I had about 3 heaped tablespoons left from the dacquoise and dunking a spoon in the jar every time I went into the kitchen) very roughly, so it's rippled through the cream. Scrape into a plastic box, cover and freeze.

Now, Kavey's Bloggers Scream For Ice Cream event this month has a water ice theme - sorbets and granitas. So this doesn't qualify AT ALL. But it tastes so good that I am going to send it along to her anyway. And lemon is refreshing, so it's almost like a sorbet, right? Creamy, luscious sorbet.