This recipe combines two of my favorite summertime flavors: lemon curd and ice cream. It's both refreshing and tart.
– 2 Lemons for lemon zest and lemon juice – Sugar – Whole Milk – Heavy Cream – Lemon Curd - Homemade or store bought lemon curd
In a blender or use a hand mixer to combine the sugar and lemon zest. Add the lemon juice, then the milk and heavy cream. Mix until the sugar dissolves and is smooth. Stir in 2 tablespoons of lemon curd.
I wanted to make a light and refreshing, not heavy and rich ice cream. Egg yolks provide fat and protein which is pretty darn tasty but in the end I just felt it would be too rich.
Our lemon curd ice cream freezes well and can be hard to scoop when first removed from the freezer. Allow it to soften for a few minutes.