Lemon curd ice cream is a delightful fusion of tangy citrus and creamy sweetness. The zesty, vibrant flavor of lemon curd, made from fresh lemon juice, sugar, eggs, and butter, brings a refreshing twist to a classic ice cream base.
Ingredients:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 5 large egg yolks
- 1 cup lemon curd (homemade or store-bought)
- 1 tbsp lemon zest (optional)
Instructions:
- Prepare the custard base:
- In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until just simmering, then remove from heat.
- Whisk the egg yolks:
- In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
- Temper the eggs:
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to avoid curdling. Once combined, pour the mixture back into the saucepan.
- Cook the custard:
- Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (around 170°F or 77°C). Do not let it boil.
- Strain and chill:
- Strain the custard through a fine-mesh sieve into a clean bowl. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Mix in the lemon curd:
- Once the custard is chilled, stir in the lemon curd until fully incorporated. If using, fold in the lemon zest for an extra burst of citrus flavor.
- Churn the ice cream:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze and serve:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm. Serve scoops of this tangy-sweet delight on its own or with your favorite toppings.
Enjoy!
