- 60 mins
- 300 mins
Ingredients
- FOR THE LEMON CURD:
- 4 Large Egg Yolks
- 1/2 cup Maple Syrup Or Cane Sugar
- 1/4 cup Freshly Squeezed Lemon Juice
- 1 Lemon, Zested
- 6 Tablespoons Butter, Cut Into Tablespoon-Sized Pieces
- FOR THE ICE CREAM BASE:
- 2-1/2 cups Heavy Whipping Cream
- 6 Tablespoons Cane Sugar
- 2 Tablespoons Pure Vanilla Extract
- 3/4 cups Whole Milk
- 1-1/4 cup Lemon Curd, From Above (or Store-bought)
Preparation
Step 1
For the lemon curd:
In a heat proof bowl (or the top of a double boiler), beat yolks for 1 minute. Add syrup or sugar and beat for another minute. Add lemon juice and zest and mix well.
Place over a pan of simmering water (make sure the bottom of the bowl isn't actually touching the water). Cook, stirring nearly constantly, until it thickens, about 10–20 minutes.
Stir in butter 1 piece at a time, waiting until each piece melts before adding another one. Remove from heat and strain through a fine-mesh sieve into a storage jar.
Cool until just warm. Cover and refrigerate until set, at least 2 hours.
For the ice cream base:
In a large mixing bowl, beat cream, sugar, and vanilla with a hand mixer until cream is thickened but not quite enough for dolloping. You want it to be a little liquid and not able to hold peaks. With the mixer on low, slowly pour in the milk and mix until well combined.
Churn according to your ice cream maker instructions.
Once it's done churning, scoop ice cream into a freezer-safe storage container. Dollop half of the lemon curd over the top and fold into the ice cream with a spatula. Dollop the remaining lemon curd over the top and fold in.
Freeze 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).