Lemon Curd Ice Cream

So the Rewarmening happened last night, and the lemon curd ice cream was consumed, as was a lot of other fat kid food I’ll be posting in the next few days. It was a good night, and all the food went over really well, but I’m still a whole lot of bleary-eyed, so I’m glad this is a really simple recipe!

Start off by mixing your lemon curd with milk and cream until well combined. Whisk in powdered sugar until fully incorporated, and that’s it! Just pour it into your ice cream maker and let it go to town.

Ready to freeze!

Oooor, if you’re me, the ice cream maker will fight you, and you’ll have to pour the mixture into a tupperware, put it in the freezer, and take it out to scrape the sides and bottom of the tupperware and stir every 15 minutes for the next 4 or 5 hours. …Stick with the ice cream maker, really. (If you just put liquidy things into the freezer and leave them to become ice cream, they’ll get a gross grainy texture, which is why ice cream makers are constantly churning inside, and why I kept stirring this stuff all the dang time. It worked out for me, but was not the most convenient.)

oof, still not frozen

I made a raspberry sauce, and served the ice cream with lemonade cake. It was a hit!

The raspberry sauce tasted good, but both making and serving it had a semi-distressingly bloody look.

Lemon Curd Ice Cream

Adapted from Real Mom Kitchen

(I made a double batch, but am giving the original amounts.)

  • 1 1/3 cups lemon curd, chilled
  • 1 cup whipping cream
  • 1/4 cup milk (I used skim)
  • 1/3 cup powdered sugar
  1. In a bowl, whisk together lemon curd, whipping cream, and milk until well combined. Add the powdered sugar and whisk until completely incorporated.
  2. Pour mixture into an ice cream maker and freeze as directed. Eat immediately for soft serve consistency.For a firmer consistency, pour ice cream into a freezer-safe container and chill for an additional 1-2 hours before serving.

And if anyone wants it, I used Emeril Lagasse’s raspberry sauce, but…eh, not sold on it.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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3 Responses to Lemon Curd Ice Cream

  1. I was looking for the most relevant post to add this comment to, and this was the first entry I found of yours that had fruit in it…

    I was in The Shire over the weekend visiting with family and I made a fruit salsa off allrecipes.com that was soo good I had to share:

    1 Fuji apple – peeled, cored and diced
    1 cup sliced fresh strawberries
    2 kiwis, peeled and sliced
    2 bananas, peeled and sliced
    1 tablespoon fresh lime juice
    2 tablespoons white sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg

    1 cup oil for frying
    6 (10 inch) flour tortillas
    3 tablespoons white sugar
    1 tablespoon ground cinnamon

    In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
    Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
    Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
    Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
    Serve the cinnamon chips warm with the chilled fruit salsa.

    There is actually no part of this recipe that taste or really resembles any kind of salsa. It ends up tasting like pie filling – side note: I will at some point try putting this into a pie crust. I didn’t make the cinnamon pita chips from scratch, because I have a lot of family and Stacy seems to have perfected the recipe and conveniently sealed them in a bag for me!

    • sparecake says:

      Yup, does sound pie-esque… but I do like pie! And yeah, Stacy’s are real good, Plus, I think, baked, so you can feel healthier than frying tortillas? I’ll have to try this!

  2. Pingback: Raisin Granola Squares | sparecake

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