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Lemon Curd Ice Cream Recipe

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.

Ingredients

Scale

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