Lemon curd ripple ice cream

Method

1 In a pan, gently heat custard and liquid glucose, till glucose has dissolved completely. Stir in lemon juice and zest then leave to cool. Whip double cream till soft, then fold in custard mixture. Freeze for around 5 hrs or till edges are beginning to freeze solid, then churn with a hand mixer and swirl in lemon curd. Return to freezer to freeze again till solid. Remove from freezer 1 hr before serving and place in fridge to soften.