You will need:
In a sauce pan add 1 3/4 cup cream and 3/4 cup 2% milk.
In a small mixing bowl, whisk egg yolks.
Add 1/4 cup remaining sugar whisking constantly.
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.
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.
The texture is smooth, creamy, and dense like Italian Gelato.
Put this on your favorite ice cream ever list. Ya, It’s that good.
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.
- 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
- 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.