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I think this may be my new favorite fruity dessert – a pretty big statement coming from a dessert lover like me!
The kids had it in cones, and I dipped vanilla wafers in my bowl, but I imagine it’d be good with anything sweet and crunchy
Delish
Lemon Curd Ice Cream
Author: Amy Gerber
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 1½ - 2 quarts
recipe adapted from janet barton
Ingredients
- Lemon Curd:
- 6 Tablespoons butter - softened
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- ⅔ cup fresh lemon juice
- 1 teaspoon grated lemon zest
- Ice Cream:
- 1¾ cup cream
- ¾ cup milk
- ¾ cup sugar
- ¼ teaspoon salt
- 5 egg yolks
- 1 cup lemon curd
- waffle cones, vanilla wafers, graham crackers, optional
Instructions
- Lemon Curd:
- In a large bowl, beat the butter and sugar with an electric mixer for about 2 minutes. Add the eggs and yolks and beat another minute. Mix in the lemon juice and zest. (the mixture will look curdled, but it will smooth out as it cooks)
- In a medium saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly until the mixture thickens. It should take about 15 minutes or be 170 degrees on a thermometer. Don't let the mixture boil unless you want scrambled egg chunks in your curd - ick. You can strain this through a sieve if you want it super smooth. (I like to do this)
- Pour into glass bowl and lightly press plastic wrap directly onto the surface; chill
- Ice Cream:
- In a medium size saucepan, add cream, milk, ½ cup of the sugar and salt. Heat over medium/low heat until steaming. In a bowl, whisk egg yolks and remaining ¼ c. sugar. When the cream mixture is steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly. Continue to add at least ½ of the hot cream mixture. Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon, stirring constantly. Remove from heat and pour through a sieve into a bowl. Cover and chill completely - about 2 hours or over night.
- When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturers directions. Add lemon curd the last 5-10 minutes of mixing.
- If you eat the ice cream right away, it's the consistency of soft serve. Freeze it for a couple hours, and it's more like traditional custard ice cream.
- Serve with vanilla wafers
- *save all those egg whites for another dessert - we usually make chocolate pavlova with them (another family favorite)
