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You are here: Home / Recipes / Dessert / Lemon Curd Ice Cream

Lemon Curd Ice Cream

February 6, 2015 Updated April 25, 2019 24 Comments

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Lemon Curd Ice Cream is one of my most popular posts.  It’s refreshing a refreshing and tart.  I have placed Lemon Curd Ice Cream at the top of my ice cream favorites list.
 
This recipe for Lemon Curd Ice Cream is made with homemade lemon curd, but can easily be substituted with purchased.  You can check out the recipe for lemon curd it’s amazing.  This is probably one of my favorite ice creams and I’m a 100% chocolate ice cream lover.
 
 

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 saucepan 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 the milk begins to steam, slowly add milk mixture into the 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 an 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 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 the machine and transfer the ice cream to a container and place in the 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.

Put this on your favorite ice cream ever list.  Ya, It’s that good.

Have you ever tried smashing lemon curd ice cream between two ginger cookies?  You should!  Lemon Curd Ginger Ice Cream Sandwiches

4.07 from 15 votes
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Lemon Curd Ice Cream

Lemon Curd Ice Cream is one of my most popular posts. It’s refreshing a refreshing and tart. I have placed Lemon Curd Ice Cream at the top of my ice cream favorites list.

Course Dessert
Cuisine American
Keyword Lemon Curd Ice Cream
Prep Time 10 minutes
Cook Time 10 minutes
chill time 2 hours 5 minutes
Total Time 20 minutes
Servings 6 servings
Calories 359 kcal

Ingredients

  • 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  store-bought may be used, but if I were you I'd try the recipe link and make your own

Instructions

  1. 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.
Nutrition Facts
Lemon Curd Ice Cream
Amount Per Serving (6 g)
Calories 359 Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 12.2g61%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 324mg108%
Sodium 274mg11%
Potassium 0mg0%
Carbohydrates 39.9g13%
Fiber 0g0%
Sugar 38.5g43%
Protein 6.5g13%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another smashing ice cream…Honey Lavender Ice Cream

Honey Lavender Ice Cream

 
 

 

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Related

Filed Under: Dessert, Ice Cream Tagged With: homemade ice cream, Lemon, lemon curd, lemon curd ice cream, lemon ice cream

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Reader Interactions

Comments

  1. Sarah says

    May 25, 2020 at 5:20 pm

    5 stars
    THank you for sharing this recipe. The ice cream was delicious and turned out perfectLy. For others who are new to ice cream makIng- I used my kitchenaid ice cream attachment and bowl and it took me Almost 30 minutes of mixing while other recipes have taken me 10-15 minuTes.

    Reply
    • Janet Barton says

      May 26, 2020 at 2:14 am

      Thank you, Sarah, for all of the great information. I don’t have experience with the Kitchenaid attachment. I’m sure I’d love it!

      Reply
  2. Maria higgins says

    March 12, 2020 at 8:35 am

    4 stars
    Look delicious but Help! I haven’t got an ice cream maker! Can you use a blender indstead?

    Reply
    • Janet Barton says

      March 17, 2020 at 2:50 am

      I’m sorry I’m pretty sure a blender won’t work. The blender needs to be cold enough to freeze the mixture. The ice cream maker adds air into the ice cream making it smooth. An alternative method would be to put the cooked custard into a 9 x 13 baking pan and placing it in the freezer for 30 minutes. After 30 minutes use a wire whisk to mix the mixture. Frozen ice cream crystals will begin to form. Return to the freezer and repeat until the ice cream is too stiff to stir. I would stir in the lemon curd on the 2nd stirring. I hope this helps. I have never tried it, but I have read several recipes that use this method.

      Reply
  3. Tiffany says

    March 22, 2019 at 3:08 am

    5 stars
    I am not exaggerating when I say this…. This is BY FAR the BEST ice cream I have ever had IN MY LIFE!!! Oh my goodness, Janet, you have created Heaven itself!

    Reply
    • Janet Barton says

      March 22, 2019 at 3:58 am

      Why thank you. My daughter agrees with you!

      Reply
  4. Jenny | The Baking Skillet says

    March 15, 2017 at 5:10 pm

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

    Reply
  5. Jens C. Kruse says

    March 2, 2017 at 7:57 am

    Thanks

    Reply
  6. Janet Barton says

    November 5, 2016 at 3:06 am

    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.

    Reply
  7. Anonymous says

    November 2, 2016 at 9:56 am

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

    Reply
  8. Sharon Fernandez says

    August 17, 2016 at 12:13 pm

    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!!!

    Reply
    • Janet Barton says

      August 18, 2016 at 2:27 am

      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.

      Reply
  9. Janet Barton says

    August 2, 2016 at 9:43 pm

    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.

    Reply
  10. maria says

    June 15, 2016 at 1:01 am

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

    Reply
    • Janet Barton says

      June 18, 2016 at 10:31 pm

      I hope it does too. Happy birthday Mum

      Reply
  11. Unknown says

    June 15, 2016 at 1:00 am

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

    Reply
  12. Katie says

    April 30, 2016 at 5:21 pm

    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!

    Reply
    • Janet Barton says

      May 3, 2016 at 2:51 am

      I have doubled the recipe and it works just great.

      Reply
  13. Agus :) says

    April 19, 2016 at 12:38 am

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

    Thanks!

    Reply
    • Janet Barton says

      April 20, 2016 at 1:38 pm

      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.

      Reply
    • Anonymous says

      December 24, 2016 at 6:56 pm

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

      Reply
  14. CARDAMOME says

    February 6, 2015 at 6:59 pm

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

    Reply
  15. Sharon B. says

    February 6, 2015 at 7:14 am

    Sounds wonderful!

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

    Reply
    • ADRIENE SMITH says

      August 1, 2016 at 8:20 pm

      what brand of ice cream freezer should I buy?

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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