Lemon Curd Ice Cream Base

Dessert

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TIME
4 hours, 30 minutes
YIELD
Lemon Curd Ice Cream Base
Lemon Curd Ice Cream Base
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Ingredients

Granulated sugar
3/4 cup
Lemons, zested
2
Whole milk
1 1/2 cup
Heavy cream
1 cup
Lemon extract
1 tbsp
Large egg yolks
8
Fresh lemon juice, strained
1/2 cup
Vanilla extract
1 tsp
Salt
1/4 tsp

 

Directions

  1. Combine sugar and lemon zest: In a small bowl, RUB the sugar and lemon zest together with your fingers. This helps release the essential oils in the zest and infuses the sugar with lemon flavor. 
  2. Prepare the dairy mixture: In a large bowl or measuring cup, WHISK together the whole milk, heavy cream, and lemon extract. This will be added later to cool down the cooked custard and balance the richness. 
  3. Make the egg mixture: In a separate mixing bowl, WHISK the egg yolks, lemon juice, vanilla extract, and salt until fully blended. ADD the lemon-sugar mixture and WHISK again until smooth and well combined. 
  4. Cook the custard: POUR the egg mixture into a heatproof bowl and SET it over a pot of gently simmering water (double boiler setup). COOK, stirring constantly with a silicone spatula or whisk, until the mixture thickens and reaches 165°F. This gentle cooking method prevents curdling and ensures a smooth texture. 
  5. Temper and finish the base: Once the egg mixture has reached temperature, REMOVE it from the heat. Slowly WHISK in the milk and cream mixture. This helps bring the temperature down and create a rich, custard-like base. STRAIN through a fine mesh sieve if you prefer an ultra-smooth texture. 
  6. Chill thoroughly: PLACE the finished base in an ice bath to cool it quickly, then COVER and REFRIGERATE until completely chilled, at least 4 hours or overnight. A cold base freezes better and gives a smoother final texture.

 

Insider Tips

Serving Suggestions: 

  • Churned Ice Cream: Freeze in your favorite ice cream maker according to the manufacturer’s instructions. Once churned, transfer to a container and harden in the freezer for at least 2 hours before scooping. 
  • Popsicles: Pour into molds and freeze 6–8 hours until solid. For a twist, swirl in extra lemon curd or crushed graham crackers before freezing. 
  • No-Churn Option: Lightly whip ½ cup of heavy cream and fold it into the chilled base. Pour into a loaf pan and freeze for 6–8 hours until firm. 
  • Frozen Dessert Cocktails: Blend with spirits (like bourbon or vodka) and ice for a creamy frozen cocktail.