Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cubed
Instructions
- Begin by preparing the lemon curd. In a heatproof bowl, combine lemon juice, lemon zest, sugar, and egg yolks. Place the bowl over simmering water and stir continuously until thickened, then remove from heat and mix in the butter until smooth. Let it cool completely to develop flavor.
- To make the ice cream base, warm the cream, milk, sugar, and salt in a saucepan (do not boil). In a separate bowl, whisk the egg yolks and gradually introduce the warm cream mixture, whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook gently, stirring until it thickens into a custard. Remove from heat and add the vanilla extract. Let it cool, then refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker until it reaches a soft-serve consistency.
- Transfer the ice cream into a container, layering it with spoonfuls of cooled lemon curd and gently swirl to create ripples. Freeze until firm, then scoop and serve.
Last Step:
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Ensure that the lemon curd is completely cooled before layering with the ice cream.
This ice cream can be stored in the freezer for up to two weeks, maintaining its creamy texture.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 200mg