thepioneerwoman
Lemon Curd Ripple Ice Cream
Have you ever had lemon curd? If you’ve experienced that pleasure, you know that it is addicting.
👥 6 Servings⏱️ Prep & Cook: 5h 15m⏳ Prep: 5h🔥 Cook: 15 min👤 Erica Kastner📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
For the lemon curd:
FOR THE LEMON CURD:c. Freshly Squeezed Lemon Juice1/4Lemon, Zested1c. Lemon Curd, From Above (or Store-bought)1 1/4
2
In a heat proof bowl (or the top of a double boiler), beat yolks for ⏱️ 1 minute. Add syrup or sugar and beat for another minute. Add lemon juice and zest and mix well.
FOR THE LEMON CURD:c. Freshly Squeezed Lemon Juice1/4Lemon, Zested1c. Lemon Curd, From Above (or Store-bought)1 1/4
3
Place over a pan of simmering water (make sure the bottom of the bowl isn't actually touching the water). Cook, stirring nearly constantly, until it thickens, about 10–⏱️ 20 minutes.
4
Stir in butter 1 piece at a time, waiting until each piece melts before adding another one. Remove from heat and strain through a fine-mesh sieve into a storage jar.
5
Cool until just warm. Cover and refrigerate until set, at least ⏱️ 2 hours.
6
For the ice cream base:
7
In a large mixing bowl, beat cream, sugar, and vanilla with a hand mixer until cream is thickened but not quite enough for dolloping. You want it to be a little liquid and not able to hold peaks. With the mixer on low, slowly pour in the milk and mix until well combined.
8
Churn according to your ice cream maker instructions.
9
Once it's done churning, scoop ice cream into a freezer-safe storage container. Dollop half of the lemon curd over the top and fold into the ice cream with a spatula. Dollop the remaining lemon curd over the top and fold in.
FOR THE LEMON CURD:c. Freshly Squeezed Lemon Juice1/4Lemon, Zested1c. Lemon Curd, From Above (or Store-bought)1 1/4
10
Freeze for several hours, or until firm (depending on how cold your freezer is, this could take as little as an hour, or up to ⏱️ 4 hours).
11
For a no-churn version, mix ice cream base and pour it into a freezer-safe container. Freeze until firm but still able to be stirred, about ⏱️ 3 hours.
12
Fold in the lemon curd as described above. Freeze until completely firm, several more hours.
FOR THE LEMON CURD:c. Freshly Squeezed Lemon Juice1/4Lemon, Zested1c. Lemon Curd, From Above (or Store-bought)1 1/4
13
Recipe inspired by Donna Hay. Lemon curd recipe adapted from Williams-Sonoma.
FOR THE LEMON CURD:c. Freshly Squeezed Lemon Juice1/4Lemon, Zested1c. Lemon Curd, From Above (or Store-bought)1 1/4
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