Lemon Curd Frozen Custard

4 from 21 votes

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!

Prep Time1

Cook Time10

Total Time1 10

Course: America's Best 4th of July Desserts, Recipes and Sides

Keyword: frozen custard, ice cream, lemon, lemon curd

Servings:

Author: Sweet Basil

Ingredients

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

US Customary - Metric

Instructions

Lemon Curd
In a saucepan over medium heat, add the lemon juice, lemon zest and sugar.
1 teaspoon Lemon Zest, 3/4 Cup Lemon Juice, 3/4 Cup 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.
3 Large Eggs
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.
5 1/2 Tablespoons 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.
2 Cups Heavy Cream, 1 Cup Half and Half, 1 1/4 Cups Sugar
Cook until foam begins around the edges.
Meanwhile, whisk the egg yolks until pale yellow.
6 Large Egg Yolks
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.
1 1/4 Cups Lemon Curd
Store in an airtight container in the freezer with plastic wrap pressed down over the custard to avoid ice crystals.

Notes

Will keep for weeks in the freezer

Nutrition