Name: Lemon Curd Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 625 g / 1 lb 6.06 oz / 12.49% sugar; 500 g / 1 lb 1.64 oz sugar; 279 g / 9.84 oz / 5.57% egg yolks; 500 g / 1 lb 1.64 oz lemon juice; 2.61 kg / 5 lb 12.06 oz / 52.14% milk; 492 g / 1 lb 1.37 oz / 9.83% heavy cream; 500 g / 1 lb 1.64 oz eggs; 1 kg / 2 lb 3.27 oz / 19.97% Lemon Curd

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

Method

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.
Stir constantly and cook until the curd reaches 82°C / 180°F.
Strain through a fine-mesh strainer and cool over an ice bath.
For the Ice Cream Base: Make