Lemon Curd Ice Cream The Easy Way

Find the complete recipe with measurements below. To make it, first, cook the custard. Whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt in a small, heavy-bottomed saucepan. Place the pan over low heat and cook, whisking constantly, until the mixture coats the back of a spoon, about 10 minutes.. This was the first ice cream recipe I tried, though, because I had the lemon curd already ready, and it was hot that weekend, and, I had lemon curd on the brain. I’ve got a ton of ice cream recipes on the brain now, though, so stay tuned. You might see another homemade ice cream recipe or two as the summer unfolds!

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Heat over medium/low heat until steaming. Whisk egg yolks in a separate bowl. Slowly add the remaining 1/4 cup sugar. Whisk to combine. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture, stirring constantly. 7.. Instructions. Whisk the double cream until it forms soft peaks. Stir the Greek yogurt and 300 ml of the Lemon Curd into the whisked cream. Transfer the mixture to the fridge in a covered bowl to become thoroughly chilled.