This is a really refreshing ice cream that I could just keep on eating.
You’re going to need an ice cream machine for this recipe though.
Eating the lemon curd ice cream with some rich tea biscuits really reminded me of the lemon cream biscuits I used to just inhale when I was younger.
I got this ice cream recipe from icecreamscience, who had a new and improved recipe using skimmed milk powder which increases the milk solid content in the ice cream which does…something to make it creamier. He has the full explanation on his blog.
I used my own lemon curd recipe which I got from my friend’s mum though. It’s a really easy lemon curd recipe you could just make in the microwave.
This recipe might seem a lot more complicated than a lot of the ice cream recipes out there, but it’s really worth it. You get an unbelievably creamy ice cream that tastes even better than the ice cream you can buy.
- 417g double cream (see notes)
- 319g semi-skimmed milk
- 46g skimmed milk powder
- 140g sugar
- 78g egg yolks (about 4 eggs)
- 6 egg yolks
- 100g sugar
- 1/2 cup lemon juice (about 4 lemons)
- The zest from the lemons you used
- 57g melted butter
- 1 tbsp cornflour
- Mix yolks, sugar, and skimmed milk powder vigorously together in a large saucepan. This is to stop the yolks from curdling.
- Mix in the cream and milk.
- Heat the mixture over medium heat, stirring constantly. You’re aiming to hold the mixture at about 71°C for about 20 mins to reduce the mixture by 15% by weight. If you don’t have a thermometer, you can just try to hold the mixture at the point when it’s steaming slightly (not too much and DEFINITELY not at a boil) and reduce it till it coats the back of your spoon. If you overheat your mixture you will get an eggy hydrogen sulfide taste.
- Cool the mixture down as fast as you can, preferably by cooling it in a container in an ice bath. Once it’s cool put it in the fridge to age overnight. This is to reduce the bacteria growing so the ice cream keeps for longer.
- Mix the yolks with the sugar vigorously. Then add the rest of the ingredients and mix.
- Microwave on medium-high for 1.5 mins. Stir.
- Repeat on medium or medium-high at 1 mins interval, stirring every time after you heat until the curd is thick.
- Sieve the curd into a container and store in the fridge overnight.
- Put the ice cream mixture into your ice cream machine before adding in the lemon curd.
- When the ice cream reaches the texture desired, stop churning and immediately store your ice cream in the freezer set at the lowest temperature.
- To eat, allow to thaw for 10 mins first.
- If you know the fat percentage of the cream you’re using, you can use other cream. Go to icecreamscience’s original blog post to calculate the adjusted recipe amounts (he has an excel sheet).
- Holding the ice cream at 71°C makes the proteins in the milk undergo reversible unfolding which contributes to the creamy texture of the ice cream.
- This tastes reaaaally good with some rich tea biscuits I really recommend it.
- If your freezer can’t go as low as -18°C (like mine), I recommend eating the ice cream within a day or two. It can get icy if you can’t store it at low enough temperatures.