Lemon Curd Ice Cream
ShareCreamy homemade lemon curd ice cream. A sweet frozen treat, perfect for summer or any time!
It took me until sometime in the last 6 months to realize Amazon has music. Before that, I’d only been using Pandora, but I hate that there’s a skip limit and that you can’t replay or go backwards to previously played songs. That’s not the case with Amazon… that makes me happy!
I’m currently obsessed with the Meghan Trainor playlist on Amazon. A nice pop mix of fun and mostly upbeat songs. While listening the other day, a song came on that we’re now totally in love with: Lost Boy by Ruth B. Seriously. Listen to it. It makes me want to go watch Peter Pan movies. If you haven’t heard it yet, you’re going to love it. It’s been on repeat along with Justin Timberlake’s new song.
Also… bees and bugs… (oh my!). WHY must they all exist?! Surely they don’t all have a purpose. Honey bees, for example, I’m totally okay with because… honey! But the other flying, stinging, annoying insects… why?! I’d love to live in a world with no stinging bugs, no biting, flying, annoying insects. And while we’re at it, can I add spiders to the list? I can handle daddy long legs, but any other variety give me the heebie jeebies. We had a wolf spider in our basement one night when I was working out. I’ve been paranoid I’ll see more ever since then! Not fun.
And… helmet update! We’ve made major progress this week. I safely removed the ball from inside and cut out a hole for the face. Now we just need to spray it! I feel like the scary stuff is all behind us now. Fingers crossed though… just in case!
I’ll happily enjoy ice cream year round, but most of my ice cream making happens during the warmer months. I’m sure that’s pretty common. I was itching to get going this season and couldn’t resist adding one of my absolute favorite spring flavors to a creamy ice cream, especially since I’ve never made a lemon ice cream or frozen treat of any kind! It was long overdue!
This lemon curd ice cream did not disappoint one bit. The second we scooped into it, there was no looking back. Irresistible! A nice mellow lemon flavor with a super creamy consistency. Absolute perfection! Even better, this ice cream is easy to scoop straight from the freezer! No sitting back and waiting for it to thaw a bit on the counter, just scoop and enjoy!
I have a lot of ice cream loves, but this is definitely up at the top! And for good reason!
Kick off homemade ice cream season with this fun lemon curd ice cream! You’ll be glad you did!
Lemon Curd Ice Cream
Ingredients
- 1 1/2 C heavy cream
- 1 1/2 C whole milk
- 3/4 C granulated sugar
- 1/4 tsp salt
- 5 egg yolks
- 1 C lemon curd
Instructions
- Add 1/2C heavy cream to a medium bowl, with a mesh strainer set on top. Set aside.
- Add milk, remaining 1 cup heavy cream, sugar and salt to a medium saucepan. Cook, stirring occasionally, over medium-low heat until sugar has dissolved and mixture is steaming.
- In a small bowl, whisk yolks. Continue to whisk yolks while slowly adding 1 cup warm milk mixture. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through a mesh strainer into reserved heavy cream. Cool to room temperature, cover and refrigerate until thoroughly chilled, roughly 4-6 hours or overnight.
- Churn according to manufacturer's directions. In the last several minutes of churning, add spoonfuls of lemon curd. Continue churning until fully combined. Transfer to a freezer safe container. Freeze until firm.
Notes
Items used in this recipe:
Homemade lemon curd
Blueberry ice cream
Strawberry coconut milk ice cream
Watermelon sherbet
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Dear Rachel, your ice cream looks so creamy and delightful. I love the zesty burst of lemon from the curd mixed into this…such a refreshing summer treat. xo, Catherine
Thanks Catherine!
What a beautiful summer flavor Rachel! I love lemon curd. This must be dreamy. Happy long weekend!
Thanks Allie!
This looks amazing! I love lemon curd, putting it into ice cream is brilliant!
Thanks Marye!
I can’t wait to see the helmet when it’s all finished! I wish I could find a picture of our paper mache dolls we used to make to show you. This lemon curd ice cream is so perfect for summer. I’m thinking I need to get the ice cream machine out this weekend and make some!
If you ever find a picture, I’d love to see! And you totally need to whip out the ice cream machine. It’s time! :)
This lemon curd ice cream screams summer! Your photos are just gorgeous and so tempting!
Thanks Taylor!
This sounds amazing! Lemony and rich. Perfect combo!
Thanks Allison!
YUM! Just the perfect summertime treat. Rachel, is it possible to just leave the mixture in the freezer for a long time?? I don’t have an ice cream maker.
I haven’t personally tried making it without an ice cream maker. But, after some poking around, the suggestions are to either whip the heavy cream and fold all the custard in with the whipped cream or add the chilled mixture to the freezer and toss or whip it every few hours. You basically want to find a way to incorporate some air into it, since that’s what the ice cream maker does. Good luck!! :)
Hi Rachel
sounds very tasty.Unfortunately I do not have an ice cream maker,
Not to worry I thought .an advert from amazon appeared on your mail.and then
rip of britain stepped in—-
Cuisinart ice cream maker Amazon,com (America) $47.95 quite affordable,
ditto Amazon.co.uk(Britain)) £191 60.
I think I,l emigrate,
Mike Strainer .com $22.99
.co.uk £87,86
I’m glad you were able to find them! Enjoy the ice cream :)
This is basically like a dream come true. The recipe title stopped me in my tracks!! Lemon curd in the form of ice cream!!??? Sign me up dude!! Awesome photos rachel!
Thanks Karen!
A perfect and a refreshing summer treat! Looks amazing. Thanks for the recipe Rachel :)
Thanks Christine!
I cant wait to try this! ;) Pinned!
Thanks Eva!
can’t wait to make this – wondering if the idea to leave a cup of cream out until the end is to cool it ? or what is the reason – there are so many different recipes out there some who put all the ingredients in and raise the temp slowly some that temper the eggs – and then yours – where you add it all at the end to the cream/milk after the heating etc.
still waiting for my black raspberry to cool – lol… thanks for posting such yummy recipes!
This is the method I’ve been using for years and it works great. I hope you enjoy it!
This was truly wonderful. The best of both worlds. Thanks for a super recipe!
So glad you enjoyed it, Karen! :)