Lemon Curd Ice Cream Recipe
This easy Lemon Curd Ice Cream is creamy, smooth, and perfectly tart, made in minutes with just 3 ingredients. A bright citrus reduction and rich lemon curd swirls make this the most flavorful citrus ice cream around.Makes 1½ quarts.
Servings: 8 to 10 people
Calories: 463kcal
Ingredients
- 3 tablespoons lemon juice from 1 small lemon
- 1½ quarts premium vanilla ice cream store-bought or homemade*, about 6 cups
- 1 cup chilled lemon curd store-bought or homemade
Instructions
- In a small saucepan over medium-high heat, bring the 3 tablespoons lemon juice to a simmer.
- Cook, swirling the pan occasionally, until the lemon juice has reduced by half, about 2 minutes (to approximately 1½ tablespoons). Remove from heat and scrape into a bowl to cool.
- When the lemon juice is cool, stir into the lemon curd so it is completely incorporated.
- Working quickly, scoop ice cream into the bowl of a stand mixer, or large mixing bowl. Using the paddle attachment, blend quickly until the ice cream is just soft (like a thick milkshake). Spoon in about ⅓ cup of the lemon curd and mix briefly.
- While ice cream is soft, quickly transfer it in layers to a cold loaf pan or ice cream container. Create a layer of ice cream, then spoon some drizzles of lemon curd on top—add more ice cream and lemon curd and the final layer of ice cream, topping it with the rest of the lemon curd. Cover the pan with plastic wrap and place it in the freezer. Freeze until solid again, at least 4 hours or overnight.
- Let the ice cream sit at room temperature for 3 to 5 minutes to soften before scooping. Then serve as desired. Best enjoyed within 2 weeks.
Notes
Note: Place a loaf pan in the freezer to chill before getting started so it is nice and cold when you are ready to fill it with ice cream.
To Make with Homemade Ice Cream: Follow directions for reducing lemon juice and adding it to store-bought or homemade lemon curd. Just before removing the ice cream from churning, stir in about ⅓ cup of the lemon curd and let it churn into the vanilla ice cream. As you remove the ice cream from the churn, layer it as directed in an ice cream container or loaf pan, with the lemon curd.
Nutrition
Calories: 463kcal | Carbohydrates: 59g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 227mg | Potassium: 359mg | Fiber: 1g | Sugar: 55g | Vitamin A: 747IU | Vitamin C: 3mg | Calcium: 227mg | Iron: 0.2mg
