If you’re looking for a refreshing treat, homemade lemon curd ice cream might be your next favorite dessert. This deliciously creamy dessert brings together the tartness of lemons with a smooth and rich texture, perfect for summer days. Learn how to make this citrusy delight and discover why lemon curd ice cream is a must-try for any dessert lover.
Growing up, my grandmother would always have a batch of homemade ice cream ready for family gatherings, and lemon curd was her secret ingredient to making it unforgettable. Every summer, she’d experiment with fruits, but the tangy and rich combination of lemon curd always had a special place in our hearts. As a child, I didn’t quite understand why it stood out, but the flavor has lingered in my memories, urging me to recreate it every summer.
Why You’ll Love This Recipe
- Unique Flavor: The combination of creamy ice cream and zesty lemon curd creates a refreshing and unique dessert.
- Simple Ingredients: With just a few ingredients, you can create a gourmet-quality treat at home.
- Easy to Make: No special equipment needed—just a freezer and a little patience.
- Versatile Base: Use it as a base to manifest your creativity with varied toppings and flavor infusions.
Recipe Steps
Step 1
Prepare the Lemon Curd: In a saucepan, whisk together 3 eggs, 1 cup sugar, and 1/2 cup lemon juice over medium heat. Stir constantly until the mixture thickens, then remove from heat and stir in 1/2 cup of unsalted butter. Allow the curd to cool.
Step 2
Create the Ice Cream Base: In a separate bowl, combine 2 cups of heavy cream and 1 cup of milk. Gradually mix in the cooled lemon curd, ensuring a smooth integration of textures.
Step 3
Chill the Mixture: Cover the mixture and refrigerate it for at least 2 hours, or until thoroughly chilled. This step ensures the flavors meld together beautifully.
Step 4
Freeze the Ice Cream: Pour the chilled mixture into a freezer-safe container and cover it. Place it in the freezer and stir every 30 minutes for the next 2 hours to achieve a smooth consistency.
Step 5
Serve and Enjoy: Once the ice cream is set, scoop it into bowls, garnish with lemon zest, and enjoy your homemade treat.
Storage Options
Store any leftovers in an airtight container in the freezer for up to two weeks. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving. Avoid microwave defrosting to maintain the creamy texture.
Variations & Substitutions
- Dairy-Free Option: Substitute coconut milk for heavy cream and almond milk for regular milk for a dairy-free delight.
- Berry Twist: Swirl in raspberry or blueberry sauce for an added burst of flavor and natural sweetness.
- Mint Infusion: A hint of mint extract can complement the lemony zing beautifully, adding freshness.
Frequently Asked Questions
Can I make this recipe without an ice cream maker? Absolutely! This recipe is designed to be easy for home cooks without an ice cream maker. Just remember to stir the mixture every 30 minutes during the freezing process to achieve a smooth, creamy consistency.
Is it possible to adjust the sweetness of the ice cream? Yes, you can adjust the sugar level in the lemon curd to suit your taste. If you prefer a tangier flavor, reduce the sugar a bit, but be cautious not to disrupt the balance completely, as sugar also affects the texture of the ice cream.
Can I use store-bought lemon curd? Although homemade curd offers a fresher flavor and better texture, store-bought lemon curd can be a convenient alternative. Ensure it’s high-quality to maintain the delicious essence of the ice cream.
Lemon Curd Ice Cream
Ingredients
Main Ingredients
- 2 cups heavy cream chilled
- 1 cup lemon curd store-bought or homemade
- 0.5 teaspoons vanilla extract
Instructions
Preparation Steps
- In a large mixing bowl, whisk the heavy cream until soft peaks form.
- Gently fold in the lemon curd and vanilla extract until fully incorporated.
- Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to a container and freeze for at least 2 hours before serving.
