Creamy homemade lemon curd ice cream. A sweet frozen treat, perfect for summer or any time!
Keyword: Ice cream, Lemon
1 1/2Cheavy cream
1 1/2Cwhole milk
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