Lemon Oreo Ice Cream - lemon zest

Method

• In a small bowl, mix the lemon curd and water thoroughly.
• Grate at least 2 tablespoons of lemon peel (slightly more for garnish).
• Squeeze the lemons and reserve the juice.
• Place lemon juice, lemon zest, sugar, and heavy whipping cream into a mixing bowl.
• Using an electric mixer, beat on high until soft peaks form when the beaters are lifted.
• Fold in all of the crushed Lemon Oreos.
• Pour 1/2 of the whipping cream mixture into a 9x5 freezer-safe container. Add 5 tablespoon dollops of lemon curd mixture evenly distributed across the container, then drag a butter knife or thin spatula through the dish 2-3 times to create some ribbons.
• Add 1/2 the quartered oreos (push some of them down into the cream).
• Pour the rest of the whipping cream mixture into the container, and follow the same steps again with the rest of the ingredients.
• Cover and freeze in the coldest part of your freezer for 3 - 6 hours, or until it's hard.
• Scoop and enjoy. Garnish with more lemon zest and Lemon Oreos if desired.
• Note you can skip the lemon curd if you want to simplify the recipe even more - the outcome is still amazingly delicious.