Ice-Cream

Easy Lemon Curd Ice-Cream

Gail

You just need three ingredients to make easy lemon curd ice-cream so it whips up in minutes. The lemon flavor comes through beautifully and adds zing to cobblers or pies. Directions for the no-churn version are in the recipe notes.

A view from the top. A white bread pan filled with creamy, yellow lemon curd ice-cream is angled at a 45 degree angle at the bottom of the photograph. A stainless steel scoop is in the container and there is a scoop of ice-cream in the bowl of the scoop. In the upper left corner of the photo there is a cut glass bowl with three scoops of lemon curd ice-cream. The bowl of ice-cream and the bread pan of ice-cream are sitting on a teal cutting board.

I love lemon. It’s so refreshing.

Lemon curd is the next best thing to fresh lemon. It’s easy to make and you can actually use any tart citrus fruit. I have a recipe for citrus curd if you want to make your own.

I also use my grapefruits to make grapefruit curd. It turns out my grapefruit curd tastes just like lemon curd so no one knows the difference.

This is a top view of a white bread pan filled with in lemon curd ice-cream. The pan is slanted at a 45 degree angle on the left side of the photo. There is a stainless steel scoop on the right side of the photo and an empty cut glass bowl sits between the scoop and the pan at the bottom middle of the photo.

I had so many grapefruits last winter that I made gallons of grapefruit curd (literally). Canning it took too much time so I froze most of it.

This recipe is an adaptation of All Day I Dream About Food’s keto lemon curd ice-cream. I’m not into weird sweeteners so I simplified the recipe a bit.

This is a top view or a bowl of lemon curd ice-cream. Three scoops of cream yellow lemon curd ice-cream are in a cut glass bowl. In the lower right portion of the bowl there is a spoon emerging from the ice-cream. The bowl is on a red organza cloth.

All you need is lemon curd, whipping cream and limoncello. The limoncello is optional but it keeps the ice-cream soft.

Yield: 1 quart

Easy Lemon Curd Ice-Cream

This is a top view or a bowl of lemon curd ice-cream. Three scoops of cream yellow lemon curd ice-cream are in a cut glass bowl. In the lower right portion of the bowl there is a spoon emerging from the ice-cream. The bowl is on a red organza cloth.
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 1 day 6 hours
Total Time 1 day 6 hours 35 minutes

Ingredients

  • 1 ½ cups lemon curd
  • 1 ½ cups whipping cream
  • 2 Tablespoons limoncello

Instructions

  1. Put lemon curd in a bowl and gradually whisk in whipped cream.
  2. Mix in limoncello.
  3. Pour into an ice-cream maker and churn according to your manufacturer's directions.
  4. Transfer to a container and freeze until firm (2-3 hours)

Notes

For a no-churn version, whip the whipping cream until soft peaks form. Continue whipping while you add the lemon curd and limoncello. Pour into a container and cover before freezing.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 308Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 112mgSodium: 96mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 3g

Nutrition information is provided as a guide only. Please consult a dietician if you have specific dietary needs.

© Gail Dickinson

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