Side Pannel
Lemon Curd Ice Cream Recipe
Lemon Curd Ice Cream Recipe
- Recipe Submitted by maryjosh on 07/18/2018
Ingredients List
- 1 1/2C heavy cream
- 1 1/2C whole milk
- 3/4C granulated sugar
- 1/4 tsp salt
- 5 egg yolks
- 1C lemon curd
Directions
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.
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.
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