Frozen Strawberry Custard with Lemon Curd Swirl

Frozen Strawberry Custard with Lemon Curd Swirl

Active: 1 hr 20 mins, Total: 4 hrs 30 mins, Yield: Makes 2 quarts

Ingredient

• 1 cup Strawberry Margarita Preserves

• 2 cups heavy cream

• 1 cup whole milk

• 4 large eggs

• 2 teaspoons pure vanilla extract

• Pinch of salt

• 1 cup Lemon Curd

Directions

1. In a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy. Add the vanilla, salt, and the remaining 3/4 cup of sugar. Beat at high speed until thick and pale, about 5 minutes. With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest. Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes. (The custard should be thick enough to coat the back of the spatula.)

2. Strain the custard through a fine-mesh sieve into a large stainless-steel bowl set in an ice-water bath. Let stand, stirring occasionally, until well chilled, about 20 minutes. Stir in the Strawberry Margarita Preserves, then refrigerate until cold, about 1 hour.

3. In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl, and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch. Freeze the strawberry custard in airtight containers until firm, about 2 hours.

Make-Ahead: The custard can be frozen for up to 1 week.