Lemon Curd Ripple Ice Cream
A refreshing homemade ice cream with a creamy texture and vibrant citrus flavor, featuring luscious lemon curd swirled throughout.
Ingredients
For the Lemon Curd
- 6 large large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice Preferably use freshly squeezed for optimal flavor.
- 1/2 cup salted butter, softened and cut into pieces
- 2 tablespoons heavy cream
For the Ice Cream Base
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon pure lemon extract Optional; can adjust for more lemon flavor.
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream Beaten to stiff peaks.
Optional Garnishes
- whipped cream For serving.
- lemon zest To sprinkle on top.
- fresh berries For garnish.
- lemon syrup For added flavor.
Instructions
Make the Lemon Curd
- In a small bowl, whisk the egg yolks, sugar, and lemon juice until smooth.
- Transfer to a saucepan and cook over low heat. Gradually add butter while stirring.
- Continue whisking for 7 minutes until thickened.
- Strain into a bowl and mix in heavy cream. Chill.
Prepare the Ice Cream Base
- In another bowl, mix sweetened condensed milk, vanilla extract, lemon extract, and half-and-half.
- Beat heavy cream until stiff peaks form, then fold in the condensed milk mixture.
Combine and Freeze
- Pour the mixture into a baking dish and spoon chilled lemon curd on top, swirling it in.
- Freeze for 3 to 5 hours or overnight for best texture.
- Cover leftovers and keep frozen for up to 3 weeks.
Notes
For the best flavor, use freshly squeezed lemon juice. Adjust sweetness of the lemon curd to your preference. If using an ice cream maker, follow manufacturer’s instructions.