Introduction & Inspiration: Zesty, Creamy, and Utterly Addictive
This Lemon Curd Ripple Ice Cream is the ultimate summer treat! I love how it combines the creamy, smooth texture of homemade vanilla ice cream with the bright, tangy, and intensely flavorful lemon curd. It’s pure heaven.
The inspiration for this recipe came from my love for lemon curd. Have you ever had lemon curd? If you’ve experienced that pleasure, you know that it is addicting. It’s so smooth and rich and zingy.
I knew I wanted to incorporate that amazing flavor into ice cream. Swirl it into ice cream and you’ve got yourself one crazy amazing dessert. This recipe is the delicious result.
This ice cream is perfect for hot summer days, special occasions, or any time you’re craving a refreshing and decadent treat. It’s a guaranteed crowd-pleaser. And it’s surprisingly easy to make.
Nostalgic Appeal (with a Gourmet, Lemony Twist)
Ice cream, with its creamy texture and its endless flavor possibilities, evokes a sense of childhood nostalgia and summertime fun. It reminds me of warm evenings, ice cream cones, and simple joys.
This Lemon Curd Ripple Ice Cream takes that familiar treat. And adds a gourmet, lemony twist that elevates it to a whole new level of deliciousness. It is a flavorful treat.
There’s something inherently satisfying about the combination of creamy vanilla ice cream and tangy lemon curd. It’s a flavor combination that’s both classic and exciting.
It’s the kind of ice cream that’s perfect for sharing with friends and family (if you can bear to part with it!). Or for savoring all to yourself as a special indulgence.
Homemade Focus (and the Simplicity of a No-Cook Base)
I’m a strong advocate for homemade ice cream. And this Lemon Curd Ripple Ice Cream is a perfect example of why. Making your own ice cream allows you to control. And to create a truly exceptional dessert.
Store-bought ice cream often lacks the fresh flavor and the perfectly creamy texture that you can achieve with homemade. When you make it from scratch. It shows.
In my initial test run of this ice cream, I made the same custard base that I used for my Mint Chip Ice Cream last year (omitting the mint and adding lemon, of course). After watching me stand over the stove to make the cooked custard base after already standing over the stove to make the lemon curd, my husband told me it was too much work.
I reluctantly agreed, even though I love a good custard ice cream. So I decided to devise a no-cook version instead. It’s much easier and faster than making a custard base, and my husband actually prefers it! It makes a soft and fluffy ice cream.
Flavor Goal: A Symphony of Creamy Vanilla and Zesty Lemon
The flavor goal of this Lemon Curd Ripple Ice Cream is to achieve a perfect balance of creamy, smooth vanilla and bright, tangy lemon. With ribbons of rich, intensely flavorful lemon curd swirled throughout.
I originally went for an ultra-lemon version of this ice cream, making a lemon-flavored ice cream base to complement the lemon curd ripple. It was lovely, but I wanted to try a straight-up vanilla version to see if the contrasting flavors worked better.
We (my husband, sister, and I) all agreed that the vanilla version was better. The lemon curd flavor was more distinct, and the contrast between the creamy vanilla and the zesty lemon was more pronounced.
The vanilla ice cream base, made with heavy whipping cream, sugar, vanilla extract, and whole milk. Provides a creamy, smooth, and subtly sweet foundation. It’s the perfect backdrop.
The lemon curd, made with egg yolks, maple syrup (or cane sugar), fresh lemon juice, lemon zest, and butter. Adds a burst of intense lemon flavor and a rich, luxurious texture.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Lemon Curd Ripple Ice Cream so special. For the Lemon Curd:
Large egg yolks provide richness, color, and help to create a smooth, creamy texture. Maple syrup or cane sugar adds sweetness.
Freshly squeezed lemon juice is essential for that signature bright, tangy lemon flavor. Use fresh lemons. Lemon zest adds an extra boost of citrusy aroma and flavor.
Butter, cut into tablespoon-sized pieces, adds richness and a smooth, luxurious finish.
For the Ice Cream Base:
Heavy whipping cream is the key to a creamy, rich ice cream. Make sure it’s cold. Cane sugar provides sweetness.
Pure vanilla extract enhances the flavor of the cream and complements the lemon curd beautifully. Whole milk adds moisture.
Lemon Curd (homemade or store-bought), for the ripple.
Essential Equipment
You’ll need a few key pieces of equipment:
A heatproof bowl (or the top of a double boiler) for making the lemon curd.
A saucepan for simmering water (if using a double boiler method).
A fine-mesh sieve: for straining the lemon curd.
A storage jar: for the lemon curd.
A large mixing bowl.
A hand mixer (or a stand mixer).
An ice cream maker.
A freezer-safe storage container.
A spatula.
That’s it! The equipment list is relatively straightforward. The key is to have an ice cream maker.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE LEMON CURD:
- 4 Large Egg Yolks
- ½ cup Maple Syrup Or Cane Sugar
- ¼ cup Freshly Squeezed Lemon Juice
- 1 Lemon, Zested
- 6 Tbsp. Butter, Cut Into Tablespoon-Sized Pieces
FOR THE ICE CREAM BASE:
- 2 ½ cups Heavy Whipping Cream
- 6 Tbsp. Cane Sugar
- 2 Tbsp. Pure Vanilla Extract
- ¾ cup Whole Milk
- 1 ¼ cups Lemon Curd, From Above (or Store-bought)
These are the quantities provided in the recipe.
Remember to use fresh, high-quality ingredients. Especially the lemons, butter, and heavy cream.
Step-by-Step Instructions
Ready to make some incredibly delicious Lemon Curd Ripple Ice Cream? Here’s a detailed, step-by-step guide:
1. Make the Lemon Curd:
In a heatproof bowl (or the top of a double boiler), beat the egg yolks for 1 minute.
Add the maple syrup (or cane sugar) and beat for another minute.
Add the fresh lemon juice and lemon zest.
Mix well.
Place the bowl over a pan of simmering water (make sure the bottom of the bowl isn’t actually touching the water).
Cook, stirring nearly constantly, until the mixture thickens, about 10–20 minutes. It should be thick enough to coat the back of a spoon.
Stir in the butter, 1 piece at a time, waiting until each piece melts before adding the next one.
Remove from the heat.
Strain the lemon curd through a fine-mesh sieve into a storage jar. This removes any bits of cooked egg and ensures a perfectly smooth curd.
Cool until just warm.
Cover and refrigerate until set, at least 2 hours.
2. Make the Ice Cream Base:
In a large mixing bowl, beat the heavy whipping cream, cane sugar, and vanilla extract with a hand mixer (or a stand mixer) until the cream is thickened but not quite enough for dolloping. You want it to be a little liquid and not able to hold peaks. Basically, stop whipping just before it’s thick enough to dollop on your favorite dessert.
With the mixer on low speed, slowly pour in the whole milk.
Mix until well combined. It can be difficult to get the milk to mix in with the cream. Adding it gradually helps.
3. Churn the Ice Cream:
Churn the ice cream mixture according to your ice cream maker’s instructions. But make sure to not over-churn your ice cream. Because you’ve already beaten the cream, it’s easier to churn your ice cream too long and give it a buttery texture. Stop and check the ice cream at least 5–10 minutes before you normally would.
4. Ripple in the Lemon Curd:
Once the ice cream is done churning, scoop it into a freezer-safe storage container.
Dollop about half of the chilled lemon curd over the top of the ice cream.
Fold it in gently with a spatula, creating swirls and ribbons.
Dollop the remaining lemon curd over the top.
Fold it in again.
5. Freeze:
Freeze the ice cream for several hours, or until firm (depending on how cold your freezer is, this could take as little as an hour, or up to 4 hours).
6. Serve and Enjoy! Scoop and serve this delicious, creamy, and zesty Lemon Curd Ripple Ice Cream. Don’t you just want to dive into it?
Troubleshooting
Here are some tips:
Problem: The lemon curd is too runny.
Solution: Make sure you’re cooking the curd long enough, until it’s thick enough to coat the back of a spoon. Also, make sure you’re using fresh lemon juice and that you’re chilling it thoroughly before using it.
Problem: The ice cream is icy.
Solution: Make sure you’re using full-fat heavy cream and whole milk. Also, make sure you’re churning the ice cream long enough, but not too long.
Problem: The ice cream is too soft.
Solution: Make sure you’re freezing the ice cream for long enough after churning.
Problem: Lemon curd is grainy. Solution: Make sure to strain after cooking.
Problem: Ice cream is too hard. Solution: Allow to soften before serving.
Tips and Variations
Tips for making the perfect Lemon Curd Ripple Ice Cream:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the ice cream base.
Tip: If you don’t have an ice cream maker, you can make a no-churn version. See the “Directions” section of the original recipe for instructions.
Tip: Use high-quality vanilla extract for the best flavor.
Variation: Use a different type of citrus curd, such as lime curd or orange curd, instead of lemon curd.
Variation: Add a layer of crushed graham crackers or shortbread cookies to the bottom of the freezer container before adding the ice cream.
Variation: Add a swirl of blueberry jam or raspberry jam along with the lemon curd.
Variation: Add mix-ins, such as white chocolate chips or chopped nuts.
Variation: Use Meyer lemons for a sweeter, less tart curd.
Serving and Pairing Suggestions
Suggestions to pair with the ice cream:
Serving Suggestions:
Serve the ice cream chilled, straight from the freezer.
Serve it in cones, bowls, or alongside a slice of cake or pie.
It’s perfect for a summer dessert, a special occasion, or any time you’re craving a refreshing and decadent treat.
Pairing Suggestions:
This ice cream pairs well with a variety of flavors.
Fresh berries, such as raspberries, blueberries, or strawberries.
Shortbread cookies or graham crackers.
A drizzle of honey or maple syrup.
A glass of lemonade or iced tea.
A crisp white wine or a sparkling wine.
It’s also delicious all on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings):
- Calories: Approximately 350-450
- Protein: 4-6 grams
- Fat: 25-35 grams (mostly from the heavy cream, butter, and egg yolks)
- Carbohydrates: 25-35 grams
- Fiber: Less than 1 gram
This is a general estimate. This Lemon Curd Ripple Ice Cream is a relatively rich and decadent dessert.
It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the sugar content by using less sugar.
Print
Lemon Curd Ripple Ice Cream
Description
This Lemon Curd Ripple Ice Cream is the ultimate summer treat! I love how it combines the creamy, smooth texture of homemade vanilla ice cream with the bright, tangy, and intensely flavorful lemon curd. It’s pure heaven.
Ingredients
FOR THE LEMON CURD:
- 4 Large Egg Yolks
- ½ cup Maple Syrup Or Cane Sugar
- ¼ cup Freshly Squeezed Lemon Juice
- 1 Lemon, Zested
- 6 Tbsp. Butter, Cut Into Tablespoon-Sized Pieces
FOR THE ICE CREAM BASE:
- 2 ½ cups Heavy Whipping Cream
- 6 Tbsp. Cane Sugar
- 2 Tbsp. Pure Vanilla Extract
- ¾ cup Whole Milk
- 1 ¼ cups Lemon Curd, From Above (or Store-bought)
Instructions
1. Make the Lemon Curd:
In a heatproof bowl (or the top of a double boiler), beat the egg yolks for 1 minute.
Add the maple syrup (or cane sugar) and beat for another minute.
Add the fresh lemon juice and lemon zest.
Mix well.
Place the bowl over a pan of simmering water (make sure the bottom of the bowl isn’t actually touching the water).
Cook, stirring nearly constantly, until the mixture thickens, about 10–20 minutes. It should be thick enough to coat the back of a spoon.
Stir in the butter, 1 piece at a time, waiting until each piece melts before adding the next one.
Remove from the heat.
Strain the lemon curd through a fine-mesh sieve into a storage jar. This removes any bits of cooked egg and ensures a perfectly smooth curd.
Cool until just warm.
Cover and refrigerate until set, at least 2 hours.
2. Make the Ice Cream Base:
In a large mixing bowl, beat the heavy whipping cream, cane sugar, and vanilla extract with a hand mixer (or a stand mixer) until the cream is thickened but not quite enough for dolloping. You want it to be a little liquid and not able to hold peaks. Basically, stop whipping just before it’s thick enough to dollop on your favorite dessert.
With the mixer on low speed, slowly pour in the whole milk.
Mix until well combined. It can be difficult to get the milk to mix in with the cream. Adding it gradually helps.
3. Churn the Ice Cream:
Churn the ice cream mixture according to your ice cream maker’s instructions. But make sure to not over-churn your ice cream. Because you’ve already beaten the cream, it’s easier to churn your ice cream too long and give it a buttery texture. Stop and check the ice cream at least 5–10 minutes before you normally would.
4. Ripple in the Lemon Curd:
Once the ice cream is done churning, scoop it into a freezer-safe storage container.
Dollop about half of the chilled lemon curd over the top of the ice cream.
Fold it in gently with a spatula, creating swirls and ribbons.
Dollop the remaining lemon curd over the top.
Fold it in again.
5. Freeze:
Freeze the ice cream for several hours, or until firm (depending on how cold your freezer is, this could take as little as an hour, or up to 4 hours).
6. Serve and Enjoy! Scoop and serve this delicious, creamy, and zesty Lemon Curd Ripple Ice Cream. Don’t you just want to dive into it?
Recipe Summary and Q&A
Let’s recap this delicious Lemon Curd Ripple Ice Cream adventure!
Summary: This Lemon Curd Ripple Ice Cream is a creamy, smooth vanilla ice cream swirled with ribbons of tangy, homemade lemon curd. It’s a refreshing and decadent dessert that’s perfect for any occasion.
Q&A:
Q: Can I make this ice cream without an ice cream maker?
A: Yes, you can make a no-churn version. See the “Directions” section of the original recipe for instructions.
Q: Can I use store-bought lemon curd?
A: Yes, you can use store-bought lemon curd to save time. However, homemade lemon curd has a much brighter and fresher flavor.
Q: Can I freeze this ice cream for later?
A: Yes, this ice cream freezes well. Store it in an airtight, freezer-safe container for up to 2 months.
Q: I am allergic to dairy. What can I use as a substitute? A: There are many dairy-free heavy creams, butters, and milks.
Q: My curd is not thickening. What did I do wrong? A: Make sure you are stirring constantly, and cooking long enough.