Lemon Curd Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Lemon Curd

  • 500 g / 1 lb 1.64 oz lemon juice
  • 500 g / 1 lb 1.64 oz sugar
  • 500 g / 1 lb 1.64 oz eggs

Ice Cream Base

  • 2.61 kg / 5 lb 12.06 oz / 52.14% milk
  • 492 g / 1 lb 1.37 oz / 9.83% heavy cream
  • 625 g / 1 lb 6.06 oz / 12.49% sugar
  • 279 g / 9.84 oz / 5.57% egg yolks
  • 1 kg / 2 lb 3.27 oz / 19.97% Lemon Curd

Method

  1. For the Lemon Curd: Combine the lemon juice, sugar, and eggs in a medium bowl and place over a water bath. Whisk the ingredients together until a homogenous mass is obtained.
  2. Stir constantly and cook until the curd reaches 82°C / 180°F.
  3. Strain through a fine-mesh strainer and cool over an ice bath.
  4. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
  5. Add the lemon curd to the custard base once it is finished and cooled. Whisk thoroughly to completely dissolve the lemon curd.
  6. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  7. Once the base has aged, churn to the desired consistency.
  8. Harden for at least 2 hours and up to 4 hours. Reserve until needed.