Lemon Curd Ice Cream

By Saturday, April 18, 2015

Ice cream and lemon curd are one of my many guilty pleasures. Put them together and you get one of the most delicious desserts. This combination is one of my favourite ice cream flavours... it's got that sharp acidity from the lemon curd that is perfectly counterbalanced by the sweetness of the custard. Sounds pretty good eh! Now, it's not the healthiest of recipes, but it really is a delicious treat to enjoy on a hot day. It is also very straight forward to make, and once you find a basic custard recipe that works for you, you can experiment with all kinds of fun flavours! 



You will need:

Custard:
900ml double cream
8 egg yolks
6 tbsp caster sugar
2 vanilla pods/ 2 tsp vanilla bean paste

Lemon curd:
150g caster sugar
100g butter
4 lemons, juiced and zested
3 eggs and 1 egg yolk


Begin by making the custard. Slice the vanilla pod and place in a saucepan with the cream. Heat until it is just about to boil then remove from the heat and leave to infuse for 5 minutes. 

In the meantime, whisk together the egg yolks and sugar in a small bowl. Remove the vanilla pod from the saucepan and pour in the yolk mixture. Place the pan back on the heat and whisk until the custard thickens. Leave to one side to cool. 

Then make the lemon curd. Melt the butter in a saucepan and add in the sugar, lemon juice, zest and eggs. Whisk over a gentle heat until the curd thickens. Remove from the heat and leave to cool. 



Once the custard and curd has chilled, combine well in a mixing bowl. Pour into your ice cream maker and leave until it is nicely chilled. Place in tupperwears and chill for a few more hours. Then, serve and enjoy! 












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