2.05.2015

Lemon Curd Ice Cream


When my niece gave me lemons picked from her lemon tree in Arizona, I knew I would make lemon curd and lemon curd ice cream.  Who cares if its winter?  It has actually been unseasonable warm the past couple of weeks in Utah.  Why not enjoy the heat wave with ice cream.  

You can use purchased lemon curd, but homemade is superior and is so simple to make.  You can check out the recipe on my blog at the link below.  This is probably one of my favorite ice creams and I'm a 100% chocolate ice cream lover.  

Brighten up your gray winter days with this refreshing ice cream.



You will need:

1 3/4 cup cream
3/4 cup 2% milk
3/4 cup sugar
1/4 teaspoon salt
5 egg yolks
1 cup lemon curd  (purchased may be used, but if I were you I'd try the recipe link and make your own)



In a sauce pan add 1 3/4 cup cream and 3/4 cup 2% milk.


Add 1/2 cup sugar and stir over medium heat.


In a small mixing bowl, whisk egg yolks.


Add 1/4 cup remaining sugar whisking constantly.


Set aside.


When milk begins to steam, slowly add milk mixture into egg yolk mixture in small amounts.


Add all of the hot milk.


Return mixture to the same saucepan and continue to cook over low heat,


Stir constantly.  DO NOT let the mixture boil.


Continue to cook until the mixture coats the back of a spoon.  Approximately 160-170 degrees F.


Remove from heat and strain mixture into a bowl.  I like to strain the custard just in case a bit of the egg cooked and to ensure a smooth creamy texture.


Cover with plastic wrap and refrigerate until completely chilled.  I like to refrigerate overnight.


After setting overnight, the mixture will be very thick and creamy.  Remove plastic.


Pour into a ice cream maker.  Follow manufactures instructions for freezing.


Once the ice cream is the consistency of thin soft serve ice cream, add the lemon curd.


Spoon lemon curd into ice cream with the ice cream maker running and continue to freeze for another 5-10 minutes.  The curd will mix into the ice cream completely.


I pretty much licked the jar and spoon clean.  The great thing about making the lemon curd recipe on my blog is that is makes 2 cups.  That leaves you with an additional cup to spread on bread, toast, cakes, cookies or just eat with a spoon.  It's delicious.


Once the ice cream has churned completely, turn off machine and transfer ice cream to a container and place in freezer to firm completely.  

However, I love to eat this ice cream right now.  This is perfect and I always scoop myself a bowl full then lick the container clean.  


The texture is smooth, creamy, and dense like Italian Gelato.


My son-in-law said that this was the best lemon ice cream he has ever had and it may be the best ice cream he has ever had.  

Ya, It's that good.


Lemon Curd Ice Cream

1 3/4 cup cream
3/4 cup 2% milk
3/4 cup sugar
1/4 teaspoon salt
5 egg yolks
1 cup lemon curd  (purchased may be used, but if I were you I'd try the recipe link and make your own)

To make ice cream, in  a medium size saucepan add cream, milk, 1/2 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or over night.

When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturers directions.  Add lemon curd the last 5 - 10 minutes of mixing.  Makes about a 1 1/2 to 2 pints of ice cream.

Print recipe

18 comments:

  1. Sounds wonderful!

    We're not having winter either. I think it got to about 60 in the Willamette Valley today.

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    1. what brand of ice cream freezer should I buy?

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  2. reat! i note that receipe for one day ..when i can find some place in my freezer! Thanks

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  3. Nice recipe! is there a way to do it without the icecream maker?

    Thanks!

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    1. I'm just not sure. I have always used an ice cream maker and I have not tried just placing the ice cream mix in the freezer. You could try placing the mix in a large bowl and place it in the freezer, stirring every 30 minutes or so??? Sorry not to be of much help.

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    2. Freeze the mix in large Ziploc, and mix in food processor w the S blade attachment

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  4. This recipe looks delicious! Thank you for sharing! I'm planning to make this for a dinner party next week. I've never made ice cream before, but just borrowed an ice cream maker from a friend. My machine makes 4 quarts, so I was thinking of doubling the recipe. Have you ever done this before? Do you think I should just add double the amount of everything? I'm such an ice cream maker novice! Thanks for your help!

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    Replies
    1. I have doubled the recipe and it works just great.

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  5. im going to try it for my mums birthday hope it tates amazing

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  6. im going to try it for my mums birthday hope it tastes good.

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    Replies
    1. I hope it does too. Happy birthday Mum

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  7. The brand of ice cream maker depends on how much your want to spend. A Cuisinart ice cream maker works great. Just make sure the ice cream container has been frozen for at least 24 hours. I purchased a used Gelato maker on Ebay that has a compressor in it and I don't have to freeze a container. I love it.

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  8. Love the flavor and the soft texture after freezing over night! I have a question, there is a grainy texture from the tiny butter forms. I am taking tiny. If you hold the bite in your mouth they soften. Could one make your lemon curd with half butter and half vegetable oil to possibly eliminate the grainy feel in your mouth? Thanks. PS: lemon curd is to die for!!!

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    Replies
    1. HI Sharon, I know what you are talking about. I wonder if its the butter that is used? I have personal issues about butter vs oil. Butter is flavor, oil is blah. I'm wondering if it is the butter solids that make the grainy texture. I'm wondering if clarifying the butter would make a difference??? I'm thinking out loud here. OR if using a high quality european butter like Plugra Kerrygold would make a more quality feel and tastier lemon curd? Looks like I need to play in the kitchen and experiment. Ya, the lemon curd is killer.

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  9. im in australia could you tell me what 2 percent milk means please

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  10. 2% milk contains less fat that a whole milk in the U.S. 2% is a lower in fat milk. It contains 2% milk fat by weight. It's basically not a whole fat milk. I hope this helps clarify. You can use whatever milk you have for this recipe.

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  11. This looks lip-smackingly delicious! Just tagged it in my latest post.

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