Lemon Curd Ice Cream

This week is “Cool Treat Week” here at Real Mom Kitchen.  Last year a got a Cuisinart Ice Cream Maker for Mother’s Day and fell in love with it.  I plan on taking full advantage of it this year so I have been on the look out for recipes!  However, don’t worry if you don’t have an ice cream maker.  I chose a variety of treats and you don’t need an ice cream maker to make all of them.  Some can be done in the freezer or ice cream maker.  Today’s recipe is one that does need to be made in an ice cream maker.

Last week I shared a recipe with you for microwave lemon curd.  Well today, we are going to use that to make ice cream, yes ice cream.  This ice cream is a breeze to put together since most of the hard work was done with the lemon curd.  The only other things you will need are some whipping cream, milk, and powdered sugar.  If you want a more creamy consistency with your ice cream then omit the lemon zest when making the curd.  I did it with the zest and loved it.  Only problem was some of the zest tended to stick to the ice cream paddle.  So when you scrape the paddle you need to re-mix the ice cream so you don’t end up with clumps of zest.

Not only is this ice cream easy to make, IT IS DELICIOUS!  It is cool, creamy, refreshing lemon goodness.  It is the perfect summer treat! I was in creamy lemon heaven.  The recipe is just the right amount for my 1 1/2 qt ice cream maker but can easily be doubled.  Now I like my ice cream to be more of a soft serve consistency but if you want a more firmer ice cream, you just chill for an hour or two in your freezer.

Now if you want to get that soft serve look like I did in the photo, just use a bag to pipe it.  I used my large open star tip from my cupcake icing kit, but you can just put it in a gallon sized freezer bag, then snip a corner off and pipe it that way.

Lemon Curd Ice Cream

  • 1 1/3 cups microwave lemon curd, chilled
  • 1 cup whipping cream
  • 1/4 cup milk (I used skim)
  • 1/3 cup powdered sugar
  1. In a bowl, whisk together lemon curd, whipping cream, and milk until well combined. Add the powdered sugar and whisk until completely incorporated.
  2. Pour mixture into an ice cream maker and freeze as directed.  This makes just enough for my 1 1/2 qt ice cream maker.  This takes 20-25 minutes in my Cuisinart machine.  Eat immediately for soft serve consistency.For a firmer consistency, pour ice cream into a freezer-safe container and chill for an additional 1-2 hours before serving.

Recipe adapted from Baking Bites.

8 comments on “Lemon Curd Ice Cream

  • Laura: I hope you can help me. I grew up in California and Mother always had (and still does) a myer lemon tree in a big pot on the patio. I have lived in Texas 40 years and have never seen myer lemons. Until today. Of all place Wal-Mart had them for sale, $1.98 a pound. I bought 4 pounds and if someone can help me I will go back and get more. My thought was to zest them all and freeze that and juice them all and freeze the juice. Do you think this will work or if not have you got any ideas for me. Love your blog. Have a blessed day. Kathy

  • looks so delish! i need to try that. If I don’t have an icecream maker, could I use the method of taking the icecream out of the freezer and mixing it, every half an hour or so?

  • Oh my! I cannot wait to try this. I love lemon curd.

  • what a brilliant idea! I bet this ice cream is fresh and tangy… and would be perfect with raspberries or blueberries!! Can I feature this recipe on Friday Favs this week?

  • I just got an ice cream maker at the store a few days ago and I am on the search for delicious recipes to try too! I love lemon flavored everything and this sounds delicious! Thanks for the great tip about piping the ice cream to look like soft serve. i would have never thought I could pipe ice cream!

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