How about some frozen lemon curd and cream?

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It has been so hot this last week that I came up with a frozen dessert recipe! Now, I love ice cream but I don't have an ice cream maker, so I am usually able to control my ice cream consumption by only purchasing one small pint of real ice cream every once in a while, and keeping fat-free fudgesicles or popsicles in the freezer for the rest of the time. But now, there is real ice cream danger!

In preparing for the South Bay Ladies' Tea Guild's Tea with Rhys Bowen, I made a bunch of lemon curd and stirred it into whipped cream, to use as a filling for miniature tarts, topped with fresh berries. I ended up making much more than I needed for the tarts, and the rest of it sat in the fridge for several days until I was afraid it would go bad. Then, it struck me: lemon curd freezes well, so will this lemon curd cream freeze well? Boy, does it ever! Especially if you put it in popsicle molds! The danger is, it's too easy, so I'll be making (and eating) this more than I should! Here's how you make frozen lemon curd cream:

2 pints heavy whipping cream (organic, if you can get it)

2 cups homemade lemon curd (I used Meyer lemon curd)

Whip the cream to soft peaks, then slowly drizzle the lemon curd from a spoon (homemade will do this, you'll have to soften it if you use store-bought) over the cream as you continue to beat it. After you have beaten in the first cup of lemon curd, slow down the beating as you drizzle in the rest of the curd. The cream will not whip to stiff peaks, but should retain a light, mousse-like consistency. Use to fill tart shells, topped with sugared fresh berries, or fill re-usable popsicle molds or the small bathroom-sized Dixie cups. Insert popsicle sticks into the center of each lemon cream-filled mold, cover with plastic wrap, and freeze solid.

To serve, remove from the freezer, remove plastic wrap, run warm water over the outside of the mold to loosen the frozen pop, remove from the mold and enjoy! You can also just spoon the unfrozen lemon curd cream into a sealable freezer container, and freeze until slushy, and then serve. You'll have to break it up if you let it freeze solid, but the heavy cream in it will keep it from getting too hard. How easy is that? Dangerously easy!