Lemon Curd Ice Cream

Lemon Curd Ice Cream

  • 1 cup whole milk
  • 2 cups heavy whipping cream, divided
  • 5 egg yolks
  • 1 cup lemon curd
  • 1/4 cup granulated sugar

In a saucepan, whisk together the milk, 1 cup cream and egg yolks; add the lemon curd and sugar.  Over medium heat, cook the custard, whisking constantly, until thickened enough to coat the back of a spoon, about 7-10 minutes.  Pour through a fine mesh strainer to remove any bits of cooked egg.  Refrigerate the custard, covered with plastic wrap pressed right against the surface, until well-chilled, preferably overnight.

When ready to churn the ice cream, whip the remaining cup of cream until soft peaks form and fold into the chilled custard.  Churn the ice cream according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts

 

Recipe from Curly Girl Kitchen
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