Lemon ice cream made with homemade lemon curd. Creamy, tart and refreshing, it's another summer favorite!
Prep time/cook time here doesn't include the homemade lemon curd.Intermediate - This recipe requires 2+ basic techniques. Each technique is easy, but requires planning ahead. Common Measurement Conversions
Place the egg yolks in a saucepan with the sugar and lemon curd. Whisk until you have a smooth paste.
Whisk in the milk, cream and lemon juice, and mix well.
Heat the custard over medium heat while whisking frequently, until it registers between 165 - 170 °F (or until the custard is steaming, but NOT boiling).
Allow the custard to cool down completely to room temperature. Chill the custard for at least a couple of hours, OR overnight in the fridge.
Churn the custard in your ice cream maker according to manufacturer’s directions. Then scrape the churned ice cream into a container, and let it freeze until hardened (OR have it as soft-serve ice cream immediately after being churned).