Lemon Curd Ice Cream
Recently I shared a lemon curd recipe and thought how nice a lemon curd ice cream might be. I do enjoy a nice homemade ice cream and so set about creating a lemon curd ice cream recipe. For which there was no shortage of tasters!
These days, with the advent of cheap and cheerful ice cream churners, making your on ice cream couldn’t be easier. I use a cheap Lidls own brand, that does the job just fine. However not having an ice cream machine is no excuse for not making your own, as all you have to do is freeze for a little, then beat, freeze and beat. Repeated three or four times until all the ice crystals are broken down.
Enough of the waffling though and time to share the recipe.
Tweet ThisLemon Curd Ice Cream
First of all make sure that your ice cream machine is ready to use. The one I use has a bowl that has to be frozen for at least twenty four hours in advance, so it’s good to check these things in beforehand. You should also pop any utensils or containers you plan to use in the freezer too. Keep things cold!
This recipe makes approximately one liter of lemon curd ice cream.
Ingredients:
- 3 large egg yolks
- 55gr caster sugar
- 225ml full fat milk – you can use semi skimmed if you prefer
- 225ml double cream – left unbeaten
- 200ml lemon curd plus a little extra for rippling – shop bought or you could make your own.
- A pinch of salt
- The zest of one lemon
How To:
1) Heat the milk until almost boiling point. Add the lemon zest and allow to cool for twenty minutes.
2) Whilst waiting for the milk too cool, put the egg yolks, caster sugar and pinch of salt into a bowl.
3) Combine until light in colour.
4) Once the lemon infused milk has cooled, slowly poor it over the egg yolk and sugar mixture. Stirring all the time.
5) Wash the sauce pan and pour back into the saucepan.
6) Return to the stove and heat slowly, stirring continually. The mixture will start to thicken and start to look like custard (try not to bring it to the boil). When the custard lightly coats the back of a wooden spoon, remove from the heat. If you notice a light graininess to the custard, it has curdled slightly. Not to worry, it shouldn’t affect the ice cream.
7) Add the lemon curd and mix well.
8) Pour the lemon custard into a clean bowl or jug and pop into the ridge until cold. This could take three or four hours, but be patient as you really want it cold.
9) Once cold stir in the unbeaten double cream and pour the ice cream base into your ice cream churner and churn until it has increased in volume. Or alternatively pour into a container and pop into the freezer. Beating every so often (with a wooden spoon), when the outside of the ice cream starts to freeze. The more often you beat it the smoother your ice cream will be.
10) Once thick and churned, spoon the lemon curd ice cream into a cold container (I keep old shop bought ice cream containers just for the job). You could leave the ice cream as is for a milder lemony ice cream, or you could ripple lemon curd through it for a tangier ice cream.
To Get The Ripple
11) Layer the ice cream alternatively with a layer of lemon curd. Once the tub was full I poked holes into the ice cream using a wooden spoon and spooned more lemon curd into the holes (work quickly to minimise melting). You can add as much or as little lemon curd as you like.
You can enjoy the ice cream straight from the machine for a soft scoop, or pop into the freezer for a harder ice cream.
As with most homemade ice creams (unless containing alcohol), this will freeze harder than a shop bought one if left too long. If it has frozen solid, remove from the freezer and pop into the fridge for twenty minutes or so, until it is soft to your liking. You could leave it on the kitchen counter, but I find it tends to defrost too much on the outside and not enough in the middle that way.
There you have it. Homemade lemon curd ice cream, made with homemade lemon curd.
Do you make your own ice cream? Do you fancy lemon curd ice cream?
© 2016 – 2019, Debbie. All rights reserved.
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