Making homemade ice cream isn’t difficult, if you have an ice cream maker machine. Lemon curd is so delicious, so I decided to make an ice cream flavor with it. The ice cream is rich and creamy. Using my fool-proof homemade egg custard, I added one cup of homemade lemon curd (you can buy it in the store, but it’s easier and cheaper to make yourself). Lemon is my chocolate, so I savored every creamy and lemony bite.
I can remember the first time I tasted his Lemon Custard Ice Cream at a local ice cream shop. Sadly, it closed many years ago. I loved that flavor above all else.
I could never find that flavor again– until today, that is! Last summer, I developed my own version of an Ice Cream Custard. I’ve made ice cream before, but I had never made the effort to cook eggs, milk, cream and sugar to make the base for ice cream. I loved the creamy texture of Strawberry Custard Ice Cream that I made. If you’ve never made ice cream– or if you have made ice cream without eggs in it– strap yourself in. I’m taking you for a ride that I hope you will enjoy. I’m going to show you my unorthodox way that I make egg custard. I take a few shortcuts and I’ve never had a problem. Ready?
To make the egg custard, you simply whisk 4 egg yolks, sugar and vanilla until the sugar is dissolved. Most recipes say to use a double-boiler to heat a combination of whole milk (or half and half) and heavy cream. Me? I microwave it for about 2 minutes. You just don’t want the milk/cream to boil. Sloooooooooooowly add a little hot cream into the egg mixture, to temper it. Whisking constantly, add the rest of the hot cream.
Once again, the recipes say to pour the egg and cream mixture into a double boiler and to cook until thick. Rebel me doesn’t. Instead, I pour mine into a sauce pan and cook it on direct medium heat. The key is to stick nearby, to keep stirring the mixture on medium-low heat until the mixture thickens. It takes between 12-15 minutes; the mixture should coat the back of a spoon. I pour the mixture into a bowl, cover it with plastic wrap and let it chill overnight. This morning, I pondered on how I could achieve a clean but very present lemon flavor. Fresh lemon juice? How much? Lemon zest? Lemon vodka? Then, it hit me!
For Christmas, I had been given a jar of homemade lemon curd. It had been water-canned, but I still kept it in my fridge. It was delicious with just the right balance of lemon– a little tart, a little sweet. I added the jar (8 oz) and whisked it into the chilled custard. I took a taste, and that was it!
UPDATE: Since I posted this recipe I have my own recipe for Fool-Proof Lemon Curd that I no longer buy lemon curd.
NOTE: If you live near a Trader Joe’s, they sell a tasty lemon curd for a few bucks.
Now then…I know that I’ve been on a pie-making roll, and now it looks like I’m on an ice cream making roll (what else goes best with pie?). I just love how easy this ice cream egg custard is to make, and that you can easily adapt any kind of flavor or nummies you want to toss in.
Lemon Curd Custard Ice Cream
Ingredients
- 3 large eggs yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch Salt
- 1 cup half and half
- 1 cup heavy cream
- 1 cup lemon curd
Instructions
- In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
- Pour the half-and-half and cream into the top of a double boiler and heat over barely simmering water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
- Note: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Slowly pour some of the hot cream into the eggs to temper them. Slowly add the rest of the hot cream, whisking constantly till smooth. Return to the double boiler and cook over medium-low heat until thick and bubbling around the edges. I used direct heat, and was very careful to stir constantly and to keep the temperature to medium-low. It took about 15 minutes for the custard to thicken, so be patient.
- The custard will coat a wooden spoon. Run your finger through the custard on the spoon. If the line remains separate, it’s ready! Strain the custard through a fine mesh sieve into a metal bowl (don’t skip this step). Cover and chill for at least 4 hours or overnight.
- Whisk 1 cup of lemon curd into the chilled custard. Turn on the machine, and pour the cream mixture into the canister of your ice cream freezer. Freeze according to manufacturer’s directions.
- Transfer ice cream to a shallow container, cover with plastic wrap and a tight fitting lid and freeze for at least 4 hours before serving.
Notes
Nutrition
What a lovely and delicious creation. I can imagine how good this must taste. I hope you've had a great day. Blessings…Mary
I don't think I could restrain myself from having more than my share. Lemon is my chocolate so I would relish this.
This sounds fantastic! I don't know if I could have restrained myself form eating it all! Yes, we have an ice cream maker..the old fashioned hand crank kind. In fact my hubby and I were just saying last week we need to make ice cream (just have to convince the kids to do the cranking!). I adore anything lemon so this just may be the one to make!
I would have definitely eaten the photo shoot ice cream if I were you. It looks too good to resist!
I think it's so cool that you were able to recreate this from memory. The lemon curd is a stellar idea. I love the idea of the tangy sweetness.
This sounds absolutely perfect! I'm swooning at the thought of such lemon goodness!
You've answered both my questions this morning – what should I make for dessert today and what can I do with the egg yolks left from a batch of macarons. I can almost taste how creamy wonderful this is. Think I'll add a few raspberries for garnish.
I'm a sucker for anything lemon–this looks divine!
Oh,my, how I wish I had an ice cream maker. This looks fantastic. I've made lemon curd in the MW, but will never do it again. It tastes wonderful, but I just can't live with myself using the MW. Do you know it changes the cellular structure of the food so that your body doesn't even recognize it? Very very bad for you.
Must be delicious. I love lemon curd, but I never tried an ice cream one…
Love,
Lia.
I don't think your custard making the least bit odd. I only make it over a doubleboiler if the recipe says to and more often than not it doesn't.
Hope you had a happy 4th!
~ingrid
I'm sure this taste heavenly. This is a must try.
Oh my, does that look good. thanks so much for sharing this fantastic recipe.
This looks so good. I'm sure I'd love this. Lemon curd= yum!
I WANT THIS ICE CREAM. NOW!
Woman this was so what I was looking for!!! The creaminess and tart/sweet flavor was on the money. Crazy me didn't have any lemons so I thought I'd use 3/4 c of lemonade mix and 3/4 c water and added 2 packets of that true lemon. I also needed a bit of cornstarch to thicken up the curd a bit. It worked. I have a batch in the making as I type! There's a 90+ year old woman at a Bible study I attend that is on a lemon kick so I'm making it for her this Friday! thanks so much!
1wayin
I want to try this but cant find the recipe!
The recipe is embedded at the bottom of the post. I can see it. If you still can't see it please email me at foodiewife@gmail.com