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 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), we can make our ice cream!
You have 2 options to churn your ice cream:
Option 1: Combine the lemon curd and ice cream base together and churn according to your ice cream makers instructions, place in container.
Option 2: Churn the ice cream base by itself without the lemon curd. Layer 1/3 of the churned ice cream into a container, and swirl in 1/3 of the lemon curd. Repeat process ending with a swirl of lemon curd.
Freeze for 2-4 hours until your desired consistency is reached.
Once frozen solid, remove from fridge 5 minutes before serving for a scoop-able consistency.
Enjoy! We topped ours with more lemon curd :).