Lemon curd ice-cream
Indulge in the zesty delight of homemade Lemon Curd Ice Cream! This creamy treat combines rich butter, tangy lemon juice, and vibrant lemon zest with smooth sour cream and milk. Perfect for a refreshing dessert, it's simple to make and irresistibly delicious. Dive into a burst of citrus flavor with every spoonful!
- 27 May 2024
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
Lemon curd ice-cream is a delightful and refreshing dessert that combines the zesty flavor of lemon with the creamy texture of ice-cream. This homemade version uses basic ingredients like lemon juice, zest, butter, and sour cream to create a rich and tangy treat perfect for warm weather or any time you crave a citrusy dessert.
Ingredients:
Instructions:
1.1. In a medium saucepan, melt the butter over medium heat.
1.2. Add the lemon juice, lemon zest, and sugar to the melted butter.
1.3. Stir the mixture continuously until the sugar is fully dissolved.
2.1. In a separate bowl, lightly whisk the egg yolks.
2.2. Gradually add a small amount of the warm lemon mixture to the egg yolks, stirring constantly to temper them and prevent scrambling.
2.3. Slowly pour the tempered egg yolks back into the saucepan with the remaining lemon mixture, continuing to stir continuously.
3.1. Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency (this should take about 10-12 minutes). Do not let it boil.
3.2. Once thickened, remove the curd from the heat and allow it to cool to room temperature.
4.1. In a large mixing bowl, combine the cooled lemon curd with the light sour cream and milk.
4.2. Whisk together until the mixture is smooth and well blended.
5.1. Cover the bowl with plastic wrap or a lid, and refrigerate the mixture for at least 2 hours, or preferably overnight, to ensure it is completely chilled.
6.1. Once the mixture is thoroughly chilled, pour it into an ice cream maker.
6.2. Churn the mixture according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7.1. Transfer the churned ice cream to a clean, lidded container.
7.2. Smooth the top with a spatula and cover the surface with plastic wrap to prevent ice crystals from forming.
7.3. Freeze for an additional 3-4 hours, or until firm.
8.1. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
8.2. Serve in scoops and enjoy!
Tips:
- Ensure that the butter is fully melted and well combined with the other ingredients to achieve a smooth texture.
- Strain the lemon curd mixture through a fine-mesh sieve to remove any lumps or zest pieces for a smoother consistency.
- Chill the lemon curd mixture thoroughly before churning it in the ice-cream maker to help it set properly and achieve a creamy texture.
- Consider adding a pinch of salt to balance the sweetness and enhance the lemon flavor.
- If you prefer a richer ice-cream, you can substitute heavy cream for the milk for an extra creamy texture.
Making lemon curd ice-cream at home allows you to enjoy a delicious, refreshing dessert with a perfect balance of tartness and sweetness. With a few simple ingredients and some patience, you can treat yourself and your loved ones to a homemade ice-cream that is both unique and delicious. Enjoy your homemade lemon curd ice-cream!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 4.64g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.02g | 0% |
| Sugar 36g | 36% |
| Fat | |
| Fat 16g | 18% |
| Saturated 8g | 27% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 110mg | 20% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 0.08mg | 1% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.63ug | 26% |
| Vitamin C 3.57mg | 4% |
| Vitamin E 0.77mg | 5% |
| Vitamin K 0.95ug | 1% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.37mg | 3% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 170mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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