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$2.28 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 24% 
Lemon Curd Custard Ice Cream might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 825 calories, 11g of protein, and 58g of fat per serving. For $2.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up heavy cream, salt, lemon curd, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so super. Try Lemon Curd Frozen Custard, Creamy Lemon Ice Cream, and Lemon Syrup Cake with Berries and Lemon-Curd Cream for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.
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gluten-free
