Buttermilk lemon ice cream with lemon curd

Ingredients for 1 servings:

• ½ organic lemon(s), zest
• 100 ml lemon juice, organic, freshly squeezed
• 80 g sugar
• 50 g cream
• 40 g butter
• 10 g cornstarch
• some organic lemon peel
• 100 g sugar
• 250 ml buttermilk
• 250 g cream
• 1 pinch of salt
• 2 eggs

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

For the lemon curd, heat the lemon juice and grated zest of half a lemon with the sugar in a saucepan. Once the sugar has melted, add the butter and cream and stir until the butter has melted. Mix the cornstarch with a little water until smooth, then add it to the lemon mixture and mix well. Bring to a boil briefly until it reaches a pudding-like consistency. Remove from the heat. For the ice cream, whisk the eggs, salt, and sugar in a metal bowl over a bain-marie until very creamy. Patience is required, as this will take some time. Gradually add the buttermilk and continue stirring. Continue heating over the bain-marie, stirring constantly until the mixture thickens slightly and reaches 80°C. Remove from the bain-marie and stir in the lemon curd. Leave to chill in a covered bowl in the refrigerator for about 12 hours. Whip the cream until stiff peaks form and carefully whisk it into the chilled mixture. Prepare in the ice cream maker for about 30 – 40 minutes and then freeze.