You can make your own lemon curd frozen custard from home and guess what, it’s literally the creamiest ice cream you will ever have and it’s only a few ingredients!
What is Lemon Curd?
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine.
Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries.
Wait, don’t you dare tell me that you have never made ice cream or that you wont. You will. I insist. I’ll make you. I’ll come over there and sit in your kitchen until you do. That is how confident I am in this recipe. It’s the creamiest, dreamiest, lemoniest (not a word, ha!) Lemon Curd frozen custard ever.
Is Frozen Custard and Ice Cream the Same?
Both ice cream and Frozen Custard are made with milk, cream and sugar.
The additional ingredient that gives Frozen Custard it’s creamy texture is pasturized egg yolk.
Now, don’t worry about the eggs. You’re going to temper them so you don’t end up chewing on any scrambled eggs. Gross. Gags me just to think about it.
Tempering your custard is really easy. Cook your cream and sugar on a medium low heat until little bubbles begin to form around the edges. Meanwhile, whisk the heck out of your egg yolks until pale gold. Now pour about 1/3 cup of the cream mixture, WHILE WHISKING THE EGGS (did you catch that you should never stop whisking?) so that you can gently warm the eggs.
Pour the eggs into the cream pot and slowly start heating the whole thing until it thickens slightly and coats the back of the spoon. Do not boil. Do not heat over 160 degrees. Just take it slow and steady. Then pour into a bowl (you can strain if you’re worried about any cooked egg) and place in the fridge to cool completely.
You can make your own lemon curd or if you’re feeling lazy buy it from the store but to be honest, I don’t think store bought is anything at all worth it. Or at least I haven’t found a good one. I make it the night before I make the frozen custard and I double it so I can make it into other things over the next two weeks.
So, take your chilled custard and pour into an ice cream machine per instructions. When the ice cream is almost completely thickened and done start scooping lemon curd into the machine. Finish mixing and place in a plastic container. Press plastic wrap into the frozen custard and top with a lid. Freeze until serving!
How Long Will Frozen Custard Keep?
Your frozen custard will be best within the first day it’s made, but will last in your freezer for up to two weeks.
More Ice Cream Recipes You’re Sure to Love:
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- Biscoff Cookie Butter Homemade Ice Cream
- Dulce De Leche Ice Cream
- Berries and Cream Ice Cream
- Key Lime Pie Milkshake
- Cookies and Cream Frozen Custard
- Copycat Pinkberry Chocolate Crunch Sauce
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- Apple Pie Fried Ice Cream Cake
- Loaded Salted Pretzel Ice Cream Sundae
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- Nutella Chocolate Chip Ice Cream
- All our ICE CREAM RECIPES here!
Lemon Curd Frozen Custard
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Lemon Curd Frozen Custard
- 2 Cups Heavy Cream
- 1 Cup Half and Half
- 1 1/4 Cups Sugar
- 6 Large Egg Yolks
- 1 1/4 Cups Lemon Curd
For the Lemon Curd
- 1 Teaspoon Lemon Zest
- 3/4 Cup Lemon Juice Only fresh, about 4 lemons
- 3/4 Cup Sugar
- 3 Large Eggs plus 4 Large Egg Yolks
- 5 1/2 Tablespoons Butter
- Lemon Curd
- In a saucepan over medium heat, add the lemon juice, lemon zest and sugar.
- Cook for about 3 minutes until the sugar is dissolved.
- In a separate bowl, whisk the eggs and egg yolks until very pale yellow.
- Add a little of the hot liquid, while whisking then add everything back into the pot.
- Cook over medium heat for 6-8 minutes or until thickened.
- Sometimes a little egg may have cooked so press the curd through a mesh strainer into a clean bowl and stir in the butter.
- Press plastic wrap down into the top of the curd.
- Refrigerate until set and cooled, about 1 hour.
- Store in an airtight container for up to 2 weeks.
- For the frozen custard
- In a large saucepan over medium heat, add the cream, half and half and sugar.
- Cook until foam begins around the edges.
- Meanwhile, whisk the egg yolks until pale yellow.
- Add about 1/3 cup slowly, while whisking into the egg yolks.
- Add everything back into the pot and cook, do not allow to boil, until it coats the back of a spoon, about 150-155 degrees. Do not cook over 160 degrees.
- Pour into a bowl, press saran wrap over the custard and cool in the fridge, 30-60 minutes or until completely cold.
- Pour the custard into an ice cream maker per user instructions.
- Once the ice cream is almost thickened, slowly add in the lemon curd.
- Store in an airtight container in the freezer with plastic wrap pressed down over the custard to avoid ice crystals.