Whip cream until almost stiff peaks.
Add the condensed milk and mix a minute more to combine.
Combine lemon curd well into the whipped cream mixture.
I like to save a little of the whipped cream and fold it after I have combined the lemon curd. This creates a nice white and yellow swirl effect.
Pour into an ice cream container and freeze for at least 4 hours or overnight.
For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop.
Calories: 202kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 100mg | Potassium: 18mg | Fiber: 0g | Sugar: 22g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 60mg