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Lemon Curd Ice Cream

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A bowl of lemon curd ice cream garnished with lemon slices

Enjoy our bright and creamy lemon ice cream with a thick swirl of homemade lemon curd.

It feels like spring here in Virginia! We’re already looking ahead to weekend grill-feasts and frosty treats like this delicious homemade lemon curd ice cream.

Recently, we’ve been up to our elbows in ingredients for our new Lemon Cheesecake recipe. Fortunately (for our taste-testers) it took a few tries to perfect the recipe. As a result, we had lots of cheesecake floating around for about a week. 

Once the cheesecake recipe was fine-tuned, we had plenty of leftover cream cheese, a few lemons and a jar of homemade lemon curd. What better way to use up those extra ingredients, and a few delicious orbs of sunshine, than in an easy ice cream recipe?!

 

A freezer container of lemon curd ice cream

We add cream cheese to the base in place of eggs, for added richness.

The base ice cream recipe was adapted from a cookbook titled Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. If you’re looking for inspiration and some of the best ice cream recipes ever, check out this New York Times Best Selling cookbook.

I followed Jeni’s lead and added 2 ounces of cream cheese and 2 tablespoons of corn syrup to my ice cream base. Corn syrup adds a nice silkiness to the ice cream and the cream cheese gives the base a slight tang and adds to the terrific consistency.

 

Scoops of lemon ice cream with lemon curd in a jar

Is homemade ice cream difficult to make?

As with most ice cream recipes, the ingredients are easy to blend together. First, we start by steeping lemon zest in hot milk. Then add all the remaining ingredients and pour the mixture into an ice bath to cool it down.

Once the ice cream base is cooled, it’s refrigerated until well chilled (overnight) then processed according to the instructions for your ice cream maker.

Next, layer the lemon ice cream in dollops between spoonfuls of our tart and tangy lemon curd. Using a table knife or skewer, swirl the ice cream and curd together.

Finally, pop the finished ice cream in the freezer overnight or until ready to serve. This lemon curd ice cream will keep well for a few weeks if sealed in an airtight container.

 

A close up of scoops of ice cream with lemons

Allow our lemon curd ice cream to sit at room temperature for 15 minutes before serving.

Our lemon curd ice cream freezes well and can be hard to scoop when first removed from the freezer. Allow the ice cream to soften for a few minutes for easier serving and for better flavor. Top each serving with a little extra lemon curd, if desired.

Can you use store-bought lemon curd or do you have to make homemade?

Store-bought lemon curd will be fine in this ice cream recipe. Make sure to purchase good quality curd, or make our easy homemade lemon curd recipe.

What are some other ways to use lemon curd?

Lemon curd can be smeared on a biscuit, scone or even a slice of toast. It’s great on pancakes, waffles and terrific dolloped on a slice of pound cake. If you’re still looking for inspiration, here are 12 creative ways to use lemon curd!

 

Scoops of lemon curd ice cream garnished with sliced lemons

Ice cream is perfect anytime of the year!

We’re from the camp that believes you can eat ice cream in winter, and it’s just as delicious as it is in summer. There’s no special rule about not being able to eat ice cream before Memorial Day; that only applies to white pants, skirts, or shorts – haha!

We even make Snow Cream when the winter weather cooperates. Frozen inside and out! Our part of the world seems to have skipped winter this year, so let’s get on with spring!

 

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Scoops of lemon curd ice cream in a bowl

 

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4.75 from 4 votes

Lemon Curd Ice Cream

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 d 45 mins
Yield: 1 quart
Course: Dessert, Frozen dessert, Ice Cream
Author: Tricia
PRINT RECIPE
A bright and creamy lemon ice cream with a thick swirl of tangy lemon curd.

Equipment

  • Ice cream maker

Ingredients

  • ⅔ cup granulated sugar (135g)
  • zest of 2 lemons
  • 2 cups whole milk, plus 2 tablespoons, divided (17½ oz or 480 ml)
  • a pinch of fine sea salt
  • 2 tablespoons light corn syrup
  • 1 ½ tablespoons cornstarch
  • 2 ounces cream cheese, room temperature (cut into small chunks)
  • ¼ cup fresh lemon juice, strained of seeds and pulp (60g)
  • 8 ounces heavy whipping cream (1 cup)
  • 1 cup lemon curd

Instructions

  • Using a vegetable peeler, remove the zest from 2 lemons. You’ll want large strips of zest, with no white pith.
  • In a medium heavy bottom saucepan, combine the lemon zest and sugar with 2 cups of milk, sea salt and corn syrup. Bring the mixture to a boil over medium-high heat and cook for 3 minutes stirring frequently. Remove from the heat and cover with a lid. Steep for 30 minutes.
  • Combine the cornstarch with the remaining 2 tablespoons of milk. Stir until smooth and set aside.
  • Set the saucepan back on the stove top and warm on medium-high. Whisk in the cornstarch slurry and cook until slightly thickened, about 1 minute.
  • Remove from the heat and whisk in the cream cheese adding one piece at a time. Whisk until melted then add lemon juice. Whisk until blended.
  • Set a large clean bowl in an ice bath. Add the heavy cream to the clean bowl and place a fine mesh sieve over the bowl. Pour the warm ice cream base through the sieve into the bowl with the heavy cream. Discard lemon zest. Whisk the ice cream every five minutes or so, or until cooled, about 30 minutes.
  • Cover and refrigerate for 8 hours or overnight. Process according to the manufacturer’s directions for your ice cream maker.
  • Spoon about ⅓ of the lemon ice cream into an airtight container. Dollop ⅓ of the lemon curd in spoonfuls on top. Repeat with half the remaining ice cream and half of the remaining curd. Make a third layer, using all the ice cream base and curd. Swirl the curd into the ice cream using a table knife. Cover and freeze until set. This can take up to 8 hours for the best consistency.

Recipe Notes

  • Base ice cream adapted Jeni’s Splendid Ice Creams at Home cookbook
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 2731kcal | Carbohydrates: 351g | Protein: 29g | Fat: 140g | Saturated Fat: 86g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 422mg | Sodium: 1186mg | Potassium: 959mg | Fiber: 1g | Sugar: 331g | Vitamin A: 4890IU | Vitamin C: 25mg | Calcium: 765mg | Iron: 1mg

Here are a few more lemon recipes you might enjoy:

A sliced lemon cheesecake topped with lemon curd

Lemon Cheesecake

A jar of homemade lemon curd

Homemade Lemon Curd

Lemon Bars cut into squares dusted with powdered sugar

Tangy Lemon Bars

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14 Comments

  1. Amanda says

    May 21, 2021 at 5:20 pm

    Is it possible to rush step 7?

    reply to this comment >
    • Tricia Buice says

      May 22, 2021 at 10:48 am

      Hi Amanda. Perhaps you can cut the time in half. Make sure you store the custard in the coldest part of your refrigerator. It freezes better if well chilled. Good luck – hope you enjoy this luscious ice cream!

      reply to this comment >
  2. Emma says

    May 3, 2021 at 8:59 pm

    5 stars
    This ice cream turned out perfect. I couldn’t believe how creamy it was. Next time I will add graham cracker crumbs and it will be a lemon cheesecake ice cream.

    reply to this comment >
    • Tricia Buice says

      May 4, 2021 at 7:03 am

      Great idea Emma! So glad you enjoyed this ice cream. Next time I’ll add some graham crackers, too 😉

      reply to this comment >
  3. Liz Wilson says

    April 30, 2020 at 9:18 am

    Delicious. I suggest straining before thickening. Next time I will double the ice cream mixture because it makes such a small amount. But note I said next time. . I’ll definitely make it again. A hit with the family, only complaint was that there wasn’t very much.

    reply to this comment >
    • Tricia Buice says

      April 30, 2020 at 11:36 am

      Thanks for the feedback Liz. The ice cream mixture makes 1 quart of ice cream which is about all my ice cream maker can hold. If you have a larger capacity ice cream maker, then I can understand doubling! Do you mean straining the ice cream mixture or the lemon curd? Thanks for trying the recipe and for the feedback.

      reply to this comment >
  4. Rachel says

    March 17, 2020 at 7:47 am

    Hi. What would be the result if you didn’t add corn syrup? Not that easy to find in aus.
    Thanks

    reply to this comment >
    • Tricia Buice says

      March 17, 2020 at 2:04 pm

      Hi Rachel – I think the ice cream will turn out great without the corn syrup. If you have simple syrup on hand, you can add a few tablespoons to the mix instead. Enjoy!

      reply to this comment >
  5. Chris Scheuer says

    March 13, 2020 at 2:47 pm

    5 stars
    This looks so silky smooth and delicious. I love the addition of lemon curd in ice cream, such a great idea!

    reply to this comment >
    • Tricia Buice says

      March 15, 2020 at 1:32 pm

      Thanks Chris! Hope you get the opportunity to try it 🙂

      reply to this comment >
  6. Ashley says

    March 12, 2020 at 10:36 am

    This looks absolutely amazing! I love lemon so this ice cream is right up my avenue!

    reply to this comment >
    • Tricia Buice says

      March 13, 2020 at 1:27 pm

      Thanks Ashley – this is a keeper for sure 😉

      reply to this comment >
  7. Jennifer @ Seasons and Suppers says

    March 12, 2020 at 9:04 am

    5 stars
    Lemon ice cream is always welcome here, year round. So refreshing! Such a great use for some leftover lemon curd, too 🙂

    reply to this comment >
    • Tricia Buice says

      March 13, 2020 at 1:27 pm

      Thank you Jennifer. We love lemon!

      reply to this comment >

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