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Lemon Curd Ripple Ice Cream

Lemon Curd Ripple Ice Cream: Creamy Citrus Delight at Home

Lemon Curd Ripple Ice Cream is a creamy dessert that combines tangy lemon curd with rich ice cream for a refreshing treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Curd
  • 6 Egg Yolks Adds richness
  • 1/2 cup Maple Syrup or Cane Sugar Can substitute with granulated sugar
  • 1/2 cup Lemon Juice Freshly squeezed preferred
  • 1 tablespoon Lemon Zest From organic lemons
  • 2 tablespoons Butter Unsalted preferred
For the Ice Cream Base
  • 2 cups Heavy Cream Can substitute with coconut cream
  • 3/4 cup Cane Sugar Adjust to taste
  • 1 tablespoon Vanilla Extract Substitute with vanilla bean for more flavor
  • 1 cup Whole Milk Almond milk as a lighter substitute

Equipment

  • medium saucepan
  • Large mixing bowl
  • Whisk
  • Ice Cream Maker
  • spatula
  • Airtight Container

Method
 

Step 1: Prepare Lemon Curd
  1. In a medium saucepan over low heat, whisk together egg yolks and sugar until smooth, about 2 minutes.
  2. Gradually stir in lemon juice and zest, cooking for 6-8 minutes until thick enough to coat the back of a spoon.
  3. Remove from heat, stir in butter until melted, strain mixture to eliminate lumps, and cool at room temperature.
Step 2: Make Ice Cream Base
  1. In a large mixing bowl, combine heavy cream, cane sugar, and vanilla extract. Whisk for 2-3 minutes until sugar is dissolved and mixture is thickened.
Step 3: Combine
  1. Once the lemon curd has cooled, gently fold it into the ice cream base with a spatula for a marbled effect.
Step 4: Chill
  1. Cover the mixture with plastic wrap and refrigerate for about 2 hours.
Step 5: Churn
  1. Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes until thick and creamy.
Step 6: Freeze
  1. Transfer churned ice cream to an airtight container, smooth the top, and freeze for at least 4 hours.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 70mgPotassium: 200mgSugar: 25gVitamin A: 600IUVitamin C: 6mgCalcium: 150mgIron: 0.5mg

Notes

For best results, strain the lemon curd, chill thoroughly, and let ice cream sit at room temperature for 5-10 minutes before scooping.

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