Lemon curd ice-cream
Lemon curd ice-cream is a creamy, tangy dessert featuring zesty lemon flavors combined with a smooth texture. Made from scratch with butter, lemon juice, and sour cream, it's perfect for refreshing summer treats.
Cook time 15 min
Prep time 10 min
Ingredients:
1/4 cup butter4 yolks
1/4 cup lemon juice
2 tbsp lemon zest
1 cup sugar
1 cup light sour cream
1 cup milk (1% fat)
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.
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!
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!
Lemon curd ice-cream FAQ:
There is no baking time for this recipe, as it is an ice cream made through cooking the lemon curd on the stovetop and then churning it in an ice cream maker.
The lemon curd is ready when it thickens to a pudding-like consistency, which typically takes about 10-12 minutes on medium-low heat. It should be thick enough to coat the back of a spoon without running off.
You should chill the mixture in the refrigerator for at least 2 hours, preferably overnight, to ensure it is completely cold before churning.
Yes, you can substitute light sour cream with plain yogurt or regular sour cream. If you use yogurt, opt for a full-fat variety for a creamier texture.
Store leftover ice cream in a clean, lidded container in the freezer. It should remain good for about 1-2 weeks. To prevent ice crystals, smooth the surface and cover it with plastic wrap before sealing the lid.
Cooking 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.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 4.64g
Carbohydrates 40g
Fiber 0.02g
Sugar 36g
Fat 16g
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