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Lemon Curd Custard Ice Cream

 
One serving costs about $2.28

$2.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 summer,gluten-free,gluten free side dish
spoonacular Score:23%

Spoonacular Score: 23%

 

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.

Ingredients

Servings:
3
3  egg yolks
egg yolks
3
3  eggs
eggs
1 cup
1 cup whole half and half
whole half and half
1 cup
1 cup heavy cream
heavy cream
1 cup
1 cup lemon curd
lemon curd
0.75 cups
0.75 cups fresh lemon juice
fresh lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
1 pinch
1 pinch salt
salt
0.5 cups
0.5 cups sugar
sugar
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
3  egg yolks
3
egg yolks
3  eggs
3
eggs
1 cup whole half and half
1 cup
whole half and half
1 cup heavy cream
1 cup
heavy cream
1 cup lemon curd
1 cup
lemon curd
0.75 cups fresh lemon juice
0.75 cups
fresh lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
1 pinch salt
1 pinch
salt
0.5 cups sugar
0.5 cups
sugar
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

ice cream machine
ice cream machine
double boiler
double boiler
plastic wrap
plastic wrap
wooden spoon
wooden spoon
microwave
microwave
sauce pan
sauce pan
whisk
whisk
sieve
sieve
bowl
bowl
frying pan
frying pan
ice cream machine
ice cream machine
double boiler
double boiler
plastic wrap
plastic wrap
wooden spoon
wooden spoon
microwave
microwave
sauce pan
sauce pan
whisk
whisk
sieve
sieve
bowl
bowl
frying pan
frying pan


Instructions

  1. In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
  2. Pour the half-and-half and cream into the top of a double boiler** and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
  3. NOTE: I carefully heated the milk and cream in my microwave, being careful not to let it boil. Personally, this is easier for me.
  4. Slowly pour some of the hot cream into the eggs, to temper it. Slowly add the rest of the hot cream, whisking constantly until smooth.
  5. Return to the double boiler** and cook over medium-low until thick and bubbling around the edges.
  6. NOTE: I used direct heat, being very careful to stir constantly and to keep the temperature on medium-low. It took about 15 minutes for the custard to thicken, so be patient!
  7. The custard will coat a wooden spoon. You can also coat a regular spoon, run your finger through it. If the line remains separate, it's ready!
  8. Strain the custard through a fine-mesh sieve into a metal bowl (don't skip this step). Cover and chill for at least 4 hours or overnight.
  9. HOMEMADE LEMON CURD (Optional):
  10. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
  11. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
  12. Remove from heat.
  13. The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.
  14. I recommend that you made the ice cream custard and the lemon curd the day before actually making the ice cream.
  15. TO MAKE THE ICE CREAM:
  16. Whisk one cup of cold lemon curd into the chilled egg custard.
  17. Turn on the machine, and then add the cream mix into the canister of an ice cream maker. Freeze according to manufacturer's instructions.
  18. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.28
Ingredient
3 egg yolks
3 eggs
1 cup whole half and half
1 cup heavy cream
1 cup lemon curd
¾ cups fresh lemon juice
1 tablespoon lemon zest
½ cups sugar
6 tablespoons unsalted butter
1 teaspoon vanilla extract
Price
$0.72
$0.72
$0.66
$1.29
$2.83
$1.24
$0.50
$0.14
$0.72
$0.30
$9.11

Tips

Health Tips

  • 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.

  • get more health tips

Price Tips

  • 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).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • 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.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • 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.

Disclaimer

Nutritional Information

Quickview
824 Calories
11g Protein
58g Total Fat
67g Carbs
3% Health Score
Limit These
Calories
824
41%

Fat
58g
89%

  Saturated Fat
34g
216%

Carbohydrates
67g
23%

  Sugar
60g
67%

Cholesterol
418mg
139%

Sodium
283mg
12%

Alcohol
0.34g
2%

Get Enough Of These
Protein
11g
22%

Vitamin A
1989IU
40%

Selenium
19µg
28%

Vitamin C
20mg
25%

Vitamin B2
0.4mg
23%

Phosphorus
221mg
22%

Vitamin B12
0.9µg
15%

Vitamin D
2µg
15%

Calcium
148mg
15%

Vitamin E
2mg
14%

Vitamin B5
1mg
13%

Folate
49µg
12%

Vitamin B6
0.17mg
8%

Zinc
1mg
8%

Potassium
240mg
7%

Iron
1mg
6%

Vitamin B1
0.08mg
6%

Magnesium
18mg
5%

Vitamin K
4µg
4%

Copper
0.06mg
3%

Fiber
0.41g
2%

Manganese
0.03mg
1%

covered percent of daily need

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