Lemon Curd Ice Cream
This is one of the easiest ice creams to make. You don’t need an ice cream machine to make it and there are only three ingredients, if you count the lemon curd as one ingredient. I did make my own lemon curd- recipe follows, but you can just use a jar of store bought. It has the nicest flavor and texture.
This ice cream came about because I had made lemon curd for a party and had some left over. I also had whipping cream that needed to be used up. I combined the two and it was even better than I thought. Two friends have tried it so far and both really liked it. Below you will find the recipes for two different lemon curds. The traditional recipe and one that is egg free.
Here is the recipe.
Lemon Curd Ice Cream
1-1 1/2 cups heavy whipping cream
2 cups lemon curd
1/2 c. powdered sugar
In a medium mixing bowl, whip the cream until soft peaks form. Beat in the lemon curd and sugar and place in a freezer container and freeze until ready to eat. Makes about a quart. I told you it was simple!!!
Classic Lemon Curd
1/2 c. lemon juice
zest from one good sized lemon- you should have 2-3 teaspoons
1/2 c. sugar
3 eggs
6 T. unsalted butter- cut into little cubes
In medium saucepan, combine all ingredients. Whisk the mixture until the eggs are well blended. Cook over medium low heat, whisking often, until the mixture thickens. This will take 5-7 minutes. Whisk more often as mixtures warms and starts to thicken. Better to heat over lower heat and take longer than cook over too high a heat. You don’t want the eggs to scramble. Once the mixture is thickened , transfer to a bowl or jar. Cover the surface with a piece of plastic wrap to keep the surface from developing a skin- like any pudding will do. Chill until ready to use. Makes about 2 cups. Will keep in fridge a week or two.
Egg Free Lemon Curd
For this recipe, depending on what ingredients you use, it can also be vegan. All variations have worked well. I have a vegan family member and friends who can’t eat dairy. Something for everyone.
½ c. sugar
1½ T. cornstarch
½ c. milk, or non dairy “milk”
1/3 – 1/2 c. lemon juice, or the juice from 2 lemons
Zest from 2 lemons, about 1½ tablespoons
1/4 c. butter or oil
¼ t. turmeric, for color, optional
Place sugar and cornstarch in a small saucepan and whisk together. Stir in remaining ingredients, then place over medium heat and cook, stirring continually, until mixture thickens and gets bubbly. Cook another minute or so, then remove from heat and cool down before serving. Makes about 1¼ cups. Serve with cakes, scones or cookies. Or just eat it with a spoon, no one will judge you. Store in fridge.
