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.
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.)
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
- In a bowl, whisk together lemon curd, whipping cream, and milk until well combined. Add the powdered sugar and whisk until completely incorporated.
- 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.