Lemon Bar Ice Cream

By vealam

Ingredients

• Meyer Lemon Curd:
• 2 cups whole milk
• 4 teaspoons cornstarch
• 3 tablespoons cream cheese
• 1/4 teaspoon salt
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 2 tablespoons corn syrup
• 2 tsp vanilla extract
• zest of 1 lemon
• 1 cup Meyer Lemon Curd
• 1 1/2 cups crumbled, store-bought shortbread cookies
• (about 2 cups curd)
• 1 1/4 cups granulated sugar
• 6 tablespoons butter, cut into small pieces
• 6 egg yolks
• 3/4 cup fresh meyer lemon juice (about 5 lemons)
• zest of 1 meyer lemon

Details

Servings 1
Adapted from hungrygirlporvida.com

Preparation

Step 1

Lemon Curd:
In a saucepan combine all of the ingredients, whisk to break up the eggs. Set the pan over medium­low heat, whisking constantly until the mixture thickens. The curd is thick enough when it coats a spoon so when you run a finger over the back of the spoon the curd doesn’t
run back together. Remove from the heat and scrape the curd into a fine mesh sieve set over a bowl and press it through to sieve out the zest. Pour the curd into a heatproof jar to cool. Cover and store the cooled curd in the refrigerator for 1 week.


In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl and stir in the salt, place a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream. Scrape the vanilla beans from the pod and add both the scraped beans and pod to the milk and cream, as well as the lemon zest. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar and corn syrup, reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

Once the ice cream is processed, layer 1/3 of the ice cream in the bottom of a lidded container, spoon 1/3 of the lemon curd over the top and sprinkle with 1/3 of the crumbled shortbread cookies. Repeat these steps with the remaining ice cream, curd, and cookies. Fit the lid over the container and freeze for several hours, until set. Serve with additional cookies and lemon curd, if you want.