Lemon Curd Ice Cream

5 from 1 vote

This Lemon Curd Ice Cream is tart and creamy yet light and sweet! Made with a pre-made eggless lemon curd, this easy homemade ice cream requires no ice cream machine at all! It only takes 15 minutes to mix up (minus freezing time) and no machine is needed! If that wasn't enough, it’s gluten free, nut free, egg free and can be made vegan with a few tweaks!

Prep Time30

Freezing Time6

Total Time6 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 440kcal

Author: Lee

Ingredients

For the Eggless Lemon Curd

½ cup granulated sugar
2 rounded tablespoons cornstarch
1 pinch kosher salt
2 tablespoons lemon zest (from about 2 medium lemons)
⅔ cup lemon juice (from about 3.5 medium lemons)
1 ¼ cups milk
3 pinches turmeric (optional for color)
3 tablespoons unsalted butter or vegan baking stick

For the Lemon Ice Cream

14 ounces sweetened condensed milk
⅓ cup plus 2 tablespoons fresh squeezed lemon juice (from about 2 medium lemons)
2 teaspoons pure vanilla extract
1 pinch kosher salt
2 cups heavy whipping cream
9 tablespoons eggless lemon curd

US Customary - Metric

Instructions

Make the Eggless Lemon Curd

Wash and dry all 6 lemons. Take a zester and zest 2 lemons.
There should be 2 tablespoons of zest. If there is not, zest another lemon.
Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
Take the 6 lemons, cut them in half and juice 5.5 of them. Make sure to remove any seeds if they get in the juice. Set aside.
There should be about 1 cup plus 2 tablespoons of juice. If there isn't enough, juice the other half of the lemon. Keep ⅔ cup separate.
Add the ½ cup granulated sugar, 2 rounded tablespoons cornstarch (26 grams) and 1 pinch kosher salt to a medium pan and whisk to combine.
Whisk in the 2 tablespoons lemon zest, ⅔ cup lemon juice and 1 ¼ cups milk.
Set pan over medium heat. Whisking the entire time, add the 3 pinches of turmeric if desired and bring the curd to a boil.
Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat and stir in the 3 tablespoons butter.
Pour the lemon curd through a mesh colander into a heat safe bowl and set aside to cool, stirring periodically.
Once room temperature, cover and put in the fridge.
You want the lemon curd thick and cool when you make the ice cream. Make sure it is made ahead of time and is cold from being in the fridge.

Make the Lemon Ice Cream

In a large bowl, whisk together the 14 ounces sweetened condensed milk, ⅓ cups plus 2 tablespoons lemon juice, 2 teaspoons pure vanilla extract and 1 pinch of kosher salt until fully combined.
Make sure the lemon juice has fully incorporated into the condensed milk. This might take a minute or so.
In a separate large bowl, using a whisk or a hand mixer, mix the 2 cups heavy cream until soft peaks form.
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream.
Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
Pour ⅓ of the ice cream into a 9 x 5 loaf pan. Then drizzle 3 tablespoons of cooled lemon curd all over the top of the ice cream. Take a butter knife and make swirls.
Pour another ⅓ of the ice cream on top and once again drizzle another 3 tablespoons of lemon curd.
Once again swirl with the knife. Repeat this process one more time for a total of 3 times.
If using a loaf pan, cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container.
When ready to serve, let ice cream sit out for about 10-15 min prior to serving, to soften. Enjoy!

Video

Notes

Vegan: Use vegan sugar, vegan baking sticks, non-dairy milk, dairy free heavy whipping cream, vegan sweetened condensed milk and vegan lemon curd.

Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil for up to 14 days.

Serving: Let sit at room temperature for 10 minutes prior to serving.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition