I have been a fan of the no churn versions of the ice creams for a while now, but one thing that always bugged me, though, was the fact that, often times, the condensed milk would make the final product a bit too sweet for my taste. And I wanted to feel the creaminess of a custard based homemade ice cream, as well as the power to control the sweetness level. And this glorious recipe came to mind. I just thought to myself: Why not make a lemon curd, add some heavy cream, and freeze it? I mean, the base was pretty much the same as any other ice cream, right? Apart from one thing: the butter on the lemon curd. I decided to keep it in the recipe, and I’m glad I did, since the extra fat helped A LOT with the texture. The result is a creamy, tangy, sweet and addictive ice cream that you’d never know it wasn’t churned. The poppy seeds give this little crunch in each bite, which, for my first experience, I really loved. I used lime for this because it’s waaay easier to find here, but feel free to replace it for lemons or any other citrus fruit you’d like.

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