Lemon Curd Custard Ice Cream
Lemon Curd Custard Ice Cream requires roughly 45 minutes from start to finish. For $2.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 822 calories, 12g of protein, and 58g of fat each. If you have lemon juice, butter, lemon zest, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free diet. It is perfect for Summer. It works well as a dessert. It is brought to you by Foodista. With a spoonacular score of 26%, this dish is rather bad. Users who liked this recipe also liked Lemon Curd Ice Cream, Lemon Curd Ice Cream Pie, and Lemon Custard Ice Cream.
- Serves: 4
- Time: 45 Mins
- Category: dessert
- Health Rating: 2.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
egg yolks | 3.0 | None | |
 |
eggs | 3.0 | None | |
 |
half and half | 242.0 | milliliters | None |
|
heavy cream | 238.0 | milliliters | None |
 |
lemon curd | 226.0 | milliliters | None |
 |
lemon juice | 183.0 | milliliters | None |
 |
lemon zest | 1.0 | Tbsp | None |
 |
salt | 1.0 | pinch | None |
 |
sugar | 100.0 | grams | None |
 |
butter | 6.0 | Tbsps | None |
 |
vanilla extract | 1.0 | teaspoon | None |
egg yolks
Qty: 3.0
Metric:
Price: None
eggs
Qty: 3.0
Metric:
Price: None
half and half
Qty: 242.0
Metric: milliliters
Price: None
heavy cream
Qty: 238.0
Metric: milliliters
Price: None
lemon curd
Qty: 226.0
Metric: milliliters
Price: None
lemon juice
Qty: 183.0
Metric: milliliters
Price: None
lemon zest
Qty: 1.0
Metric: Tbsp
Price: None
salt
Qty: 1.0
Metric: pinch
Price: None
sugar
Qty: 100.0
Metric: grams
Price: None
butter
Qty: 6.0
Metric: Tbsps
Price: None
vanilla extract
Qty: 1.0
Metric: teaspoon
Price: None
Instructions
Step 1: In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
Ingredients:
- egg yolk
- vanilla
- sugar
- salt
Equipment:
- whisk
- bowl
Step 2: Pour the half-and-half and cream into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Personally, this is easier for me.Slowly pour some of the hot cream into the eggs, to temper it. Slowly add the rest of the hot cream, whisking constantly until smooth.Return to the double boiler** and cook over medium-low until thick and bubbling around the edges.NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient!The custard will coat a wooden spoon. You can also coat a regular spoon, run your finger through it. If the line remains separate, it's ready!Strain the custard through a fine-mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight.HOMEMADE LEMON CURD (Optional):In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Ingredients:
- half and half
- lemon juice
- lemon curd
- lemon zest
- custard
- butter
- cream
- sugar
- water
- egg
- milk
Equipment:
- double boiler
- wooden spoon
- whisk
- microwave
- sauce pan
- sieve
- bowl
- frying pan
Remove from heat.The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.I recommend that you made the ice cream custard and the lemon curd the day before actually making the ice cream.TO MAKE THE ICE CREAM
Step 1: Whisk one cup of cold lemon curd into the chilled egg custard.Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions.
Ingredients:
- lemon curd
- ice cream
- custard
- cream
- egg
Equipment:
- ice cream machine
- whisk
Step 2: Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.
Ingredients:
- wrap
Equipment:
- plastic wrap
Dietary Information
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 821.96 kcal | 41.1% |
| Fat | 57.58 g | 88.58% |
| Saturated Fat | 34.4 g | 215.0% |
| Carbohydrates | 67.52 g | 22.51% |
| Net Carbohydrates | 67.11 g | 24.4% |
| Sugar | 64.64 g | 71.82% |
| Cholesterol | 402.12 mg | 134.04% |
| Sodium | 288.7 mg | 12.55% |
| Alcohol | 0.34 g | 100.0% |
| Alcohol % | 0.14 % | 100.0% |
| Protein | 11.72 g | 23.44% |
| Vitamin A | 1989.97 IU | 39.8% |
| Selenium | 21.83 µg | 31.18% |
| Vitamin B2 | 0.47 mg | 27.78% |
| Vitamin C | 20.54 mg | 24.9% |
| Phosphorus | 218.91 mg | 21.89% |
| Vitamin D | 2.66 µg | 17.71% |
| Calcium | 150.06 mg | 15.01% |
| Vitamin B12 | 0.8 µg | 13.38% |
| Vitamin B5 | 1.32 mg | 13.24% |
| Vitamin E | 1.95 mg | 13.02% |
| Folate | 49.39 µg | 12.35% |
| Vitamin B6 | 0.18 mg | 8.95% |
| Zinc | 1.16 mg | 7.76% |
| Potassium | 253.18 mg | 7.23% |
| Iron | 1.1 mg | 6.12% |
| Vitamin B1 | 0.08 mg | 5.34% |
| Magnesium | 18.36 mg | 4.59% |
| Vitamin K | 4.35 µg | 4.15% |
| Copper | 0.06 mg | 3.03% |
| Fiber | 0.41 g | 1.64% |
| Manganese | 0.03 mg | 1.38% |
