If you’re looking for extra creamy, extra tangy, lemon curd ice cream, you need go no further than this recipe!
I’ve made lemon curd ice cream before for my Lemon Baked Alaskas, which was great (and more healthy actually), but this version has definitely got the ‘wow factor’. It’s ultra creamy – in fact the creamiest ice cream I’ve made todate. No ice crystals in this baby.
If I could make one teeny suggestion, it would be that, to my taste at least, it wasn’t anywhere near tangy enough (and, trust me, my home-made lemon curd was tangy to start with). So I added the zest and juice of a whole lemon into the mix and whammo! Perfection. I’ve added that addition as an optional step and suggested that you taste the ice cream first before adding the extra zest and juice in increments. Bear in mind, I like my lemon ice cream to border on mouth puckeringly sour.
Thanks to Delicious.com.au for this recipe. It’s a definite keeper and one that I will absolutely be making again. If you’re concerned that the ice cream might be too tart for your family’s taste, try serving it in a bowl along with some crushed meringues, or fold some chopped marshmallows through the mixture before freezing it. As for me, I think it’s perfect as it is… Enjoy!
- 1/3 cup (75g) (2.6 oz) caster sugar
- 150ml (5 fl oz) water
- 3 egg yolks
- 600ml (20 fl oz) thickened cream
- 1/4 teaspoon vanilla extract
- 300g (10.5 oz) good-quality lemon curd (I made my own)
- Optional: Zest and juice of one lemon*
- Stir sugar in a small pan with the water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
- Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute or until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
- In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
- Taste to check whether you're happy with the flavour. If you want more tang, add the zest and juice of one lemon - (add in increments until you reach the flavour you want).
- Churn mixture in an ice cream machine according to manufacturer's instructions, then freeze for 4 hours or overnight until firm. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
- Serve straight from the freezer.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting