Lemon Curd Ice Cream Recipe

Introduction

Lemon Curd Ice Cream is a delightful blend of creamy richness and vibrant citrus flavor. This homemade treat balances the tangy brightness of lemon curd with the smooth texture of classic ice cream, perfect for a refreshing dessert any time of year.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 5 large egg yolks
• 1 cup lemon curd
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a saucepan, heat the milk and heavy cream over medium heat until it begins to steam but not boil.
2. Step 2: In a separate bowl, whisk the sugar and egg yolks together until the mixture is pale and slightly thickened.
3. Step 3: Slowly pour about half of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
4. Step 4: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream, then cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
5. Step 5: Remove from heat and let the custard cool to room temperature.
6. Step 6: Once cooled, gently fold in the lemon curd and vanilla extract until fully combined.
7. Step 7: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Step 8: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.

Tips & Variations

• For extra citrus flavor, add a teaspoon of finely grated lemon zest to the custard before chilling.
• If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until smooth and firm.
• Swap the lemon curd for other fruit curds like passion fruit or raspberry for a different twist.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5–10 minutes for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes to break up ice crystals until it’s smooth and firm.

Is lemon curd necessary or can I substitute?

Lemon curd is essential for that distinct tangy flavor, but you can substitute with other fruit curds or use fresh lemon juice and zest for a lighter taste.

Lemon Curd Ice Cream Recipe

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★★★★★

4.7 from 52 reviews

A luscious homemade Lemon Curd Ice Cream that combines the creamy richness of a classic custard base with the bright, tangy flavor of fresh lemon curd. This delightful frozen treat is perfect for citrus lovers seeking a refreshing and indulgent dessert.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 25 minutes (including chilling and freezing time)
• Yield: Approximately 1 quart (4 servings) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Custard Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks

Flavoring

• 1 cup lemon curd
• 1 teaspoon vanilla extract

Instructions

1. Heat Dairy: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is hot and just starting to steam, but not boiling.
2. Whisk Egg Mixture: In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and thick, about 2-3 minutes.
3. Temper Eggs: Slowly pour about half of the warm milk and cream mixture into the egg yolks while whisking constantly to gently raise the temperature and prevent curdling.
4. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not allow it to boil.
5. Cool Mixture: Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Let cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
6. Add Flavorings: Once chilled, gently fold the lemon curd and vanilla extract into the cooled custard base until evenly combined.
7. Churn Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Freeze Until Firm: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm enough to scoop.

Notes

• For best results, use high-quality lemon curd made with fresh lemons.
• If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes until creamy.
• Ensure the custard does not boil during cooking to avoid curdling the eggs.
• Allow the custard base to chill completely before adding lemon curd and churning for a smoother texture.

Keywords: lemon curd ice cream, homemade ice cream, lemon dessert, custard ice cream, frozen lemon treat, citrus ice cream