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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 dessert
spoonacular Score:31%

Spoonacular Score: 31%

 

Lemon Curd Custard Ice Cream requires roughly 45 minutes from start to finish. For $2.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 822 calories, 12g of protein, and 58g of fat each. If you have lemon juice, butter, lemon zest, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free diet. It is perfect for Summer. It works well as a dessert. It is brought to you by Foodista. With a spoonacular score of 26%, this dish is rather bad. Users who liked this recipe also liked Lemon Curd Ice Cream, Lemon Curd Ice Cream Pie, and Lemon Custard Ice Cream.

Ice Cream on the menu? Try pairing with Cream Sherry, Red Wine, and Sherry. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

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 cup
0.75 cup fresh lemon juice
fresh lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
1 pinch
1 pinch salt
salt
0.5 cup
0.5 cup 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 cup fresh lemon juice
0.75 cup
fresh lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
1 pinch salt
1 pinch
salt
0.5 cup sugar
0.5 cup
sugar
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
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Equipment

ice cream machine
ice cream machine
double boiler
double boiler
plastic wrap
plastic wrap
wooden spoon
wooden spoon
whisk
whisk
microwave
microwave
sauce pan
sauce pan
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
whisk
whisk
microwave
microwave
sauce pan
sauce pan
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
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Nutritional Information

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