Sunday, June 23, 2013

Lemon Curd Ice Cream



If you told me last week I'd be making ice cream this weekend I would have thought you were crazy.  First of all I don't have an ice cream machine.  And second, I had to make ice cream on more then one occasion at different restaurants and there was always the anxiety of it not coming out right. You know, the dreaded ice crystals!

Of course, there really is nothing better than home made, freshly churned ice cream. It really is something special that just buying it at the WaWa cannot duplicate.

That's why I'm so glad I found this post which led me to this post, and now you're not crazy for telling me I'm making ice cream this weekend. 

It's ridiculously easy and the results are so rich and creamy you'd be shocked to leaned you aren't eating real, labor intensive, time consuming ice cream.  There are only two ingredients for the base and the rest is up to you.  The possibilities are totally endless.  I'll be dreaming up new ice cream flavors for the rest of the summer.

My first attempt is lemon curd ice cream.  It was the  perfect compliment for the blueberry pie I made (more about that later).   

As good as the ice cream was on the pie it's just as good by itself.  It's definitely more cream than ice so when I make this again I'm going to cut back on the sweetened condensed milk and add a bit of lemon juice.   That being said, it was delicious and a little addictive!  I kept going in the freezer and sneaking spoonfuls!  It kind of had a creamsicle vibe goin' on- sweet, mildly tart and so, so creamy! 

lemon curd ice cream

for the curd:

5 egg yolks
1/2 cup sugar

1/3 cup fresh lemon juice

1 teaspoon lemon rind

1 tablespoon butter


Mix all ingredients, except butter, in a medium metal bowl. Place bowl over a pot of simmering water, stirring occasionally, until mixture thickens and coats the back of a spoon. Remove from heat and whisk in the butter. Cover directly with plastic wrap and chill.

for the ice cream: 

1 batch lemon curd
1 14 ounce can sweetened condensed milk
1 pint heavy cream, chilled

Whip chilled heavy cream until thick.  In a large bowl whisk together lemon curd and sweetened condensed milk. 

Fold heavy cream into lemon curd mixture. Scrap the bowl and make sure everything is thoroughly incorporated.  Transfer to plastic container, cover and freeze for at least 4 hours or overnight.  Makes 8-10 servings. 







 


Print Friendly and PDF

3 comments:

  1. What?!? This wasn't churned in an ice cream maker? That's amazing - it totally looks just like the real thing! Love it!

    ReplyDelete
    Replies
    1. Thanks Lori, I was thinking of you when I made this! Yes, you have to give it a try!

      Delete
  2. YUM, this looks amazing! I love lemon curd!

    ReplyDelete