I’ve been wanting to share this recipe with you all for days but every time I sat down to write the post, I couldn’t figure out how to describe the deliciousness of this ice cream. I still don’t have the words. Suffice it to say, mint chocolate chip has been my favorite ice cream flavor for as long as I can remember, but this lemon curd ice cream now shares the top spot.
I believe Nancy first shared the link for this recipe (thanks Nancy!!) and she and Mary Ann have both made adaptations of the recipe starring lime instead of lemon. The ice cream is custard based so it starts with egg yolks, sugar and milk. The lemon curd and lemon zest are added to the custard and then it chills overnight in the fridge. The next day heavy cream is whipped and folded into the custard before it is churned. The resulting ice cream is creamy, light and so refreshing. The lemon flavor isn’t very strong but you will know you’re eating something made with lemons. I think the best thing I can recommend is to give the recipe a shot and see what you think. I hope you’ll enjoy it as much as I did! π
Lemon Curd Ice Cream
130 g sugar
5 egg yolks
240 ml heavy cream
200 ml milk
50 g lemon curd (I used this recipe from Alton Brown)
zest of one lemon
15 ml (1 tablespoon) lemon juice
Bring the milk to a low simmer in a saucepan. Meanwhile, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.
Pour the mixture back into the saucepan and place over low heat. Stir continuously until the custard thickens slightly and just coats the back of a spoon (about 170 F). Immediately remove the pan from the heat.
Add the lemon curd and lemon zest to the warm custard, stirring to incorporate fully. Cover the custard with plastic wrap and refrigerate overnight.
Remove the custard from the refrigerator and strain it to remove the lemon zest (unless you like it in there). Whip the heavy cream until it has doubled in volume and you have soft peaks. Fold the cream into the custard and then add the lemon juice.
Churn in your ice cream maker according to the manufacturer’s instructions. The ice cream will still be fairly soft after churning so you’ll want to transfer it to a freezer-proof container and stick it in your freezer until solid.
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sounds amazing! I have friends visiting Ireland soon and told them they must go to the ice cream shop!
this was good wasn’t it. I loved it and will make it again soon. Glad you got to finally make it.
I love lemon in any shape or form. Ranking high on that list is lemon curd, so I know I will love this ice cream. Lemon gelato is my all-time favorite gelato. Did I tell you that I am crazy about lemon? I wold love for you to join me for Crock Pot Wednesday each week at diningwithdebbie.blogspot.com.
This looks so good. I have been trying to get to this forever and just haven’t had the time. Now that I see it, I see what I am missing out on! And, LEMON is my favorite flavor. Great post. Bring some when you come for the turnover lesson.
I would seriously flip, and I mean FLIP out over this ice cream! I could eat lemon curd by the spoonful!
I love the way the lemon (original!) version looks, and I will definitely be making it. The hardest thing about being a food blogger is trying to describe a taste. Guess I need to hang out with my thesaurus more!
I am drooling over the recipe and picture! Of course, I have a husband who loathes lemon (kind of like yours and vegetables), so I’d have to eat it all by myself. Hmmm, that’s not such a bad idea…
I’ve been waiting for this post ever since you tweeted about it! Looks so good!
I’ve been really curious about a citrus ice cream rather than a sorbet/sherbet. This will go on the “to make” list, particularly since I bought a big bag of limes a couple days ago. Oh, and that is an adorable bowl!
I love lemon and ice cream so I will be all over this very soon. Thanks so much for sharing.
Anything that involves lemon curd has to be good. It sounds so refreshing!
I just made ice-cream too! Will definitely want to give this a try because I adore lemons π Great shots!
Great idea to use lemon curd for ice cream! I love making lemon curd out of meyer lemons when they’re in season. You should submit this recipe to Recipe4Living.com!
So glad you made this one- I completely understand how impossible it is to describe. This was the best ice cream. The texture was amazing.
It looks beautiful!
What a great use of lemon curd!!! yum!
I never really used to like lemon desserts until I tried lemon curd. I think I would love this icecream!
Yum! I love love love lemon curd and think this is such a great idea to put it in ice cream! Ingenious.
Lemon curd AND ice cream?! I could’ve never imagined that level of goodness π So glad I clicked over from tastespotting.com
PS. That’s a darling bowl you have the ice cream in!
This recipe sounds soooooooo good!!
As someone who literally eats lemon curd right out of the saucepan, I am already planning tomorrow evening around this ice cream! delicious!!!
I LOVE LOVE lemon curd! I dont know why I didnt think of turning it into ice cream sooner! THis looks soo delicious!! Thanks π
I _love_ lemon, so I’m definitely going to have to try this one, and soon. I love your photos.
yaay! Finally a citrus ice cream and not a sorbet! Just had one silly question, when you make the lemon curd, how much (approx) would that be in ml? I want to make this ice cream with tangerine curd, i have so many growing in my back yard…
@Mandakini – Honestly, I’m not sure. I haven’t made it in awhile & I weighed the curd before adding it last time. If you have a scale I recommend weighing it. Otherwise, maybe Google could help? If I make it again soon I’ll try to make note of how many mL of curd = 50g.
Hi tracey. Thank you for replying! Sorry I confused my question! I meant how many mls of lemon juice in the curd (basically, how many mls would 3 lemon yield -thats what the recipe calls for) So sorry. The previous question sounded really stupid.
Thanks a lot!!
Mandakini – Sorry for the delay in getting back to you. I’m still not sure I understand your question. The lemon curd recipe calls for 4 lemons to be juiced. In total you want 1/3 cup of liquid (the recipe says to add water if you don’t have enough lemon juice), which would be about 79 mL. I hope that helps!