Lemon Curd Ice Cream

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Lemon Curd Ice Cream


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! 🙂
Lemon Curd Ice Cream
Lemon Curd Ice Cream
from Murphy’s Ice Cream Book of Sweet Things by Sean and Kieran Murphy (as seen here)
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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