Lemon Curd Ice Cream is one of my most popular posts. And it’s easy to see why! Refreshing, sweet and tart, here you have the perfect summertime treat. I have placed this homemade frozen lemon custard recipe at the top of my ice cream favorites list, and I’m sure you will as well.
Tangy, tart, sweet and cold, Lemon Curd Ice Cream is everything you crave during those warm-weather months. For an extra special and utterly delicious treat, this frozen custard recipe is made with homemade lemon curd… However, you can certainly use store bought curd if you like. Either way, you’ll love this great idea for what to do with a jar of lemon curd!
This is probably one of my favorite ice creams and I’m a 100% chocolate ice cream lover. The texture is smooth, creamy, and dense like Italian Gelato. Although, because it is made with eggs, this dreamy frosty dessert is *actually* a frozen custard. So while it is nice and dense and fruity, the custard/ice cream is also quite rich and indulgent tasting.
Recipe Ingredients
- Cream
- 2% milk
- Sugar
- Salt
- Egg yolks
- Homemade lemon curd (purchased may be used, but if I were you I’d try the recipe link and make your own)
How to Make Lemon Curd Frozen Custard
First, Make the Custard Base
- In a medium size saucepan add cream, milk.
- Then add 1/2 cup of the sugar and salt.
- Heat over medium/low heat until steaming. Whisk egg yolks in a separate bowl.
- Slowly add the remaining 1/4 cup sugar.
- Whisk to combine.
- 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.
- Stir constantly with a wooden spoon. DO NOT let the mixture boil.
- The mixture should be slightly thick so that it coats the back of a spoon. It needs to reach a temperature of 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 and chill completely for about 2 hours or overnight.
Then, Churn the Ice Cream
- After setting overnight, the lemon custard ice cream 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.
- Not really a recipe step, but more of an FYI: 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.
It typically takes 3-4 hours for homemade ice cream to freeze to just the right consistency. However, I love to eat this ice cream immediately after making a batch. This is perfect and I always scoop myself a bowl full then lick the container clean.
Put this on your favorite ice cream ever list. Ya, it’s that good.
Pro Tip: Have you ever tried smashing lemon curd frozen custard between two ginger cookies? You should! Take a look at my Lemon Curd Ginger Ice Cream Sandwiches recipe for inspiration.
Best Ice Cream Toppings
Top a large scoop (or two) of lemon custard ice cream with any of your favorite toppings! I love ones that compliment the fruity citrus flavors, like:
- Whipped cream
- Sliced almonds
- Graham cracker pieces
- Nila wafers or other shortbread cookies
- Toasted coconut flakes
- Fresh fruits like raspberries, strawberries, blueberries, and blackberries
Frequently Asked Questions
Absolutely you can.
There are so many delicious ways to use a jar of lemon curd! A few of my favorite recipes include Lemon Olive Oil Cake with Lemon Curd and these Lemon Curd and White Chocolate Lemon Curd Scones. Or simply spread it by the spoonful on toast, croissants, or any baked goods!
First, let the frozen custard get nice and hard in the freezer. If using homemade cookies let them cool completely. When ready to assemble, set the container of ice cream out for about 10 minutes to soften slightly.
Scoop a generous-sized sphere of custard, and place on the bottom side of one cookie. Top with the other cookie, pressing down slightly to sandwich the middle. I then like to wrap them individually or place all together in a large container, and pop back in the freezer for 30 minutes to an hour to firm up a bit.
Check out my fantastic No-Churn Lemon Curd Ice Cream recipe to make basically the same treat but without an ice cream machine.
Immediately after making, transfer the ice cream to a large freezer-safe container with a lid. Homemade frozen custard will keep well for up to 2 months.
You May Also Love
- Peach Pit Ice Cream
- Quick and Easy Strawberry Ice Cream
- Blackberry Chocolate Chip Ice Cream
- Coconut Ice Cream
- Strawberry Cherry Coriander Ice Cream
Lemon Curd Ice Cream
Lemon Curd Ice Cream is one of my most popular posts. And it's easy to see why! Refreshing, sweet and tart, here you have the perfect summertime treat. I have placed this homemade frozen lemon custard recipe at the top of my ice cream favorites list, and I'm sure you will as well.
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
-
To make ice cream, in a medium size saucepan add cream, milk.
-
Then add 1/2 cup of the sugar and salt.
-
Heat over medium/low heat until steaming. Whisk egg yolks in a separate bowl.
-
Slowly add the remaining 1/4 cup sugar.
-
Whisk to combine.
-
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.
-
Stir constantly with a wooden spoon. DO NOT let the mixture boil.
-
The mixture should be slightly thick so that it coats the back of a spoon. It needs to reach a temperature of 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 and chill completely for about 2 hours or 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.
-
Not really a recipe step, but more of an FYI: 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.
Recipe Notes
This recipe makes about 1 1/2 to 2 pints of ice cream.
Immediately after making, transfer the ice cream to a large freezer-safe container with a lid. Homemade frozen custard will keep well for up to 2 months.
Here’s another smashing ice cream…Honey Lavender Ice Cream
This recipe is to die for. Works perfectly in a ninja creami on the ice cream setting.
I need a Ninja Creami!! Thanks for your comment. I’m thrilled you loved the ice cream.
I’ve also used the same ratios of ingredients to make raspberry curd ice cream and a salted honey ice cream!
Salted Honey!!! I’m drooling. Thank you so much!
This was absolutely outstanding! I too was licking the BOWL Clean! I had a bunch of lemon curd to use up and I’m glad I found this recipe! Probably my favorite ice cream I’ve made. This will be a summertime staple in our house!
This ice cream is Delicious! We love It!
Wow! WHat a great ice cream. This turned out rich and creamy. The lemon flavoring made for such a refreshing flavor. This ice cream is not only good to just indulge in yourself, but would make a great finish to meal you made for company.
I will be making this again, as well as will recommend to friends. Thanks for posting.
Thank you so much. This is definitely a family favorite in my home. Its killer lemon flavor is always a hit. I’m thrilled you loved it! Thank you so much for leaving a comment and a 5-star rating! Wow!
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.
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!
Look delicious but Help! I haven’t got an ice cream maker! Can you use a blender indstead?
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.
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!
Why thank you. My daughter agrees with you!
This looks lip-smackingly delicious! Just tagged it in my latest post.
Thanks
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.
im in australia could you tell me what 2 percent milk means please
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!!!
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.
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.
im going to try it for my mums birthday hope it tastes good.
I hope it does too. Happy birthday Mum
im going to try it for my mums birthday hope it tates amazing
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!
I have doubled the recipe and it works just great.
Nice recipe! is there a way to do it without the icecream maker?
Thanks!
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.
Freeze the mix in large Ziploc, and mix in food processor w the S blade attachment
reat! i note that receipe for one day ..when i can find some place in my freezer! Thanks
Sounds wonderful!
We're not having winter either. I think it got to about 60 in the Willamette Valley today.
what brand of ice cream freezer should I buy?