Lemon curd is my kryptonite. It’s my favourite thing. I love it on pancakes, on scones, ice cream, or even just straight from the jar. Try this ice cream for a refreshing summer treat!
This ice cream is sweet, tart, with a hint of vanilla. If you like lemon curd, you will LOVE this recipe!
Lemon Curd Ice CreamPrint Recipe
- 1 1/2 cups milk
- 1 cup heavy cream (35%)
- 1/3 cup granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- Lemon Curd:
- 1/2 cup lemon juice
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons butter
To make the ice cream base, combine the milk, cream, and sugar together in a small pot over medium heat. Bring to a gentle simmer.
Whisk together the egg yolks together in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly.
Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil. Remove from heat, and strain into another bowl. Set over an ice bath to cool. Mixture should be cold to touch before churning.
To make the lemon curd, combine the lemon juice, eggs, and sugar in a small pot. Cook whisking constantly over medium heat until thickened and almost at a boil. Remove from heat and stir in butter until melted. Transfer to a bowl to cool.
Once the base and lemon curd are cold (this may take a few hours or you can place in fridge overnight), combine together and churn according to your ice cream makers instructions.
Place in a container and freeze for 2-4 hours until the desired consistency is reached.
Enjoy! We topped ours with more lemon curd :).