Monday, August 21, 2017

Lemon Curd Ice Cream

Lemon Curd Ice CreamAlthough winter is really the season for lemons, to me, they are summer.  Lemon cakes with sweet tart buttercream, lemon cream pies, and creamy lemon curd spooned over freshly baked blueberry muffins are reminiscent of a cold glass of lemonade on hot summer days...

I had made a fresh batch of lemon curd a few weeks ago, and after using what I needed, I decided to experiment by adding what was left to ice cream.

You rarely, if ever, see lemon ice cream, since acid and dairy don't mix well, and if you were to simply add lemon juice to milk and cream to make lemon ice cream, you'd probably have an unappetizing curdled mess on your hands.  Which is why you will only find lemon sorbets in grocery stores, since sorbets are typically made from juice, sugar and water with no dairy products.  But I had a hunch that by using lemon curd, in which the lemon juice and zest had already been cooked into a creamy custard with sugar and egg yolks, and finished with a generous amount of butter, I would be able to make a beautiful and creamy lemon ice cream.

Since lemon curd already contains quite a bit of sugar, less is added to this ice cream base, but I did, however, add the usual number of egg yolks, even though lemon curd contains those too.  And because of the high ratio of egg yolks to milk and cream, the texture of this ice cream was so beautiful, so rich and smooth and creamy.  It couldn't have been more perfect.

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Lemon Curd Ice Cream

Lemon Curd Ice Cream

  • 1 cup whole milk
  • 2 cups heavy whipping cream, divided
  • 5 egg yolks
  • 1 cup lemon curd
  • 1/4 cup granulated sugar
In a saucepan, whisk together the milk, 1 cup cream and egg yolks; add the lemon curd and sugar.  Over medium heat, cook the custard, whisking constantly, until thickened enough to coat the back of a spoon, about 7-10 minutes.  Pour through a fine mesh strainer to remove any bits of cooked egg.  Refrigerate the custard, covered with plastic wrap pressed right against the surface, until well-chilled, preferably overnight.

When ready to churn the ice cream, whip the remaining cup of cream until soft peaks form and fold into the chilled custard.  Churn the ice cream according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts

Recipe from Curly Girl Kitchen


  1. I love the pale, christening-soft yellow of this ice cream. I've seen lemon curd ice creams where the curd is swirled through (a la raspberry ripple), but this is stunning too

    1. I remember that Breyers used to make a raspberry blueberry ripple ice cream that I just loved, but I think they discontinued it years ago. :(


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