Whisk until blended. Set a large clean bowl in an ice bath. Add the heavy cream to the clean bowl and place a fine mesh sieve over the bowl. Pour the warm ice cream base through the sieve into the bowl with the heavy cream. Discard lemon zest. Whisk the ice cream every five minutes or so, or until cooled, about 30 minutes.. This was the first ice cream recipe I tried, though, because I had the lemon curd already ready, and it was hot that weekend, and, I had lemon curd on the brain. I've got a ton of ice cream recipes on the brain now, though, so stay tuned. You might see another homemade ice cream recipe or two as the summer unfolds!

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Pour ⅓ of the ice cream into a freezer container, then spoon ⅓ of the blackberries and syrup in rows over the ice cream. Repeat with another ⅓ of the ice cream and ⅓ of the blackberries and syrup. And repeat with the last of both the ice cream and the blackberry syrup. Put in freezer for at least four hours to firm up.. The steps are easy and straightforward. Step 1: Stir sweetened condensed milk, lemon curd, lemon extract and a pinch of salt until smooth and incorporated. Step 2: Add a dollop of whipped cream to lighten the mixture. Step 3: Gently fold in the rest of the whipped cream, careful not to deflate it.