Creamy Lemon Ice Cream
Lemon ice cream made with homemade lemon curd. Creamy, tart and refreshing, it's another summer favorite!Prep time/cook time here doesn't include the homemade lemon curd.Intermediate - This recipe requires 2+ basic techniques. Each technique is easy, but requires planning ahead. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Ingredients
- 3 egg yolks (from large eggs)
- 50 g white sugar (1/4 cup)
- 1 recipe for lemon curd (about 1 1/4 cup)
- 180 mL milk (3/4 cup)
- 240 mL heavy cream (1 cup. At least 35% fat content.)
- 60 mL freshly squeezed lemon juice
Instructions
- 1
Place the egg yolks in a saucepan with the sugar and lemon curd. Whisk until you have a smooth paste.
- 2
Whisk in the milk, cream and lemon juice, and mix well.
- 3
Heat the custard over medium heat while whisking frequently, until it registers between 165 - 170 °F (or until the custard is steaming, but NOT boiling).
- 4
Allow the custard to cool down completely to room temperature. Chill the custard for at least a couple of hours, OR overnight in the fridge.
- 5
Churn the custard in your ice cream maker according to manufacturer’s directions. Then scrape the churned ice cream into a container, and let it freeze until hardened (OR have it as soft-serve ice cream immediately after being churned).
- 6
Serve as is, or topped with fruits.
Cook it from the original
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