Creamy homemade lemon curd ice cream recipe from @bakedbyrachel
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Lemon Curd Ice Cream

Creamy homemade lemon curd ice cream. A sweet frozen treat, perfect for summer or any time!
Prep Time15 mins
Total Time1 d 15 mins
Course: Dessert
Cuisine: American
Keyword: Ice cream, Lemon
Servings: 4 plus


  • 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


  • 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. 


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel