Why You’ll Love This Lemon Curd Ice Cream Recipe
If you’re looking for an invigorating dessert that perfectly balances tart and sweet, you’ll absolutely adore this Lemon Curd Ice Cream recipe. I can’t get enough of its revitalizing zing; each spoonful feels like a burst of sunshine. The creamy texture combined with that vibrant lemon flavor makes it a delightful treat for any occasion. Plus, it’s surprisingly easy to make, allowing me to impress friends and family without spending hours in the kitchen. Whether it’s a summer gathering or a cozy night in, this ice cream always hits the spot. Trust me, you won’t want to miss out on this!
Ingredients of Lemon Curd Ice Cream
Making Lemon Curd Ice Cream is a fun way to bring a little sunshine into your kitchen. Seriously, who wouldn’t want to whip up a batch of creamy, zesty goodness? The ingredients are simple, yet they come together to create something incredibly delightful. Let’s take a look at what you’ll need to make this invigorating treat.
- 4 egg yolks
- 2 lemons (for both rind and juice)
- 125 g caster sugar
- 110 g unsalted butter, at room temperature, cut into small pieces
- 570 ml natural yoghurt
Now, let’s chat about these ingredients for a second. First off, fresh lemons are key here; their zesty flavor really makes this ice cream pop. I mean, who wants a bland dessert, right?
And when it comes to the sugar, using caster sugar is a game-changer. It dissolves quickly, which means no gritty texture in your ice cream. Trust me, nobody wants to bite into a surprise sugar crystal.
Also, don’t skip on the unsalted butter—it’s essential for that rich, creamy texture. If you have a dairy sensitivity, you could experiment with plant-based yoghurts, but just know it might change the flavor a bit.
How to Make Lemon Curd Ice Cream
Alright, let’s plunge into making this invigorating Lemon Curd Ice Cream. It’s simpler than you might think, and you’ll be whipping up a treat that’ll impress friends and family alike.
First things first, grab your 4 egg yolks and a small saucepan. Add those yolks along with the zest and juice of 2 lemons, 125 g of caster sugar, and 110 g of unsalted butter, cut into small pieces.
Now, over gentle heat, stir that mixture together. It’s important to keep the heat low; you don’t want to scramble the eggs. Just a gentle warmth to melt the butter and blend everything nicely until the curd coats the back of a spoon. If you’ve ever tried to make scrambled eggs instead of custard, you know what I mean when I say, patience is key here.
Once your lemon curd is all smooth and glorious, let it cool down a bit. This is the part where you can take a moment to feel proud of yourself. Seriously, you just made lemon curd.
Now, once it’s cooled, it’s time to fold in 570 ml of natural yoghurt. This is where the magic happens—mix it until everything is beautifully combined.
Then, find a container that’s suitable for freezing, pour in that creamy lemony goodness, and cover it tightly. Pop it in the freezer and let it do its thing. Just remember, this isn’t instant ice cream. Give it a few hours to set properly, or if you’re like me and can’t wait, just try to resist sneaking a spoonful every now and then.
When you’re ready to serve, take that ice cream out of the freezer and let it sit in the refrigerator for about an hour before dishing it up. It’ll soften just enough to scoop without turning into an icy brick—because no one wants to wrestle with a frozen dessert.
Now, scoop it into bowls, maybe garnish with a little extra lemon zest or a sprig of mint if you’re feeling fancy, and enjoy! You’ve just made a delightful lemon curd ice cream that’s bound to brighten anyone’s day.
And if anyone asks, yes, it was totally effortless and you’re now a dessert-making pro.
Lemon Curd Ice Cream Substitutions & Variations
While lemon curd ice cream is a delightful treat on its own, there are plenty of ways to customize it to suit your taste or what you have on hand.
You can swap the natural yogurt for heavy cream for a richer texture. If you prefer a different flavor, try adding lime or orange zest instead of lemon.
For a twist, incorporate fresh berries or crushed meringue into the mix. You can even make it dairy-free by using coconut yogurt.
Experiment with these substitutions and find your perfect version of this revitalizing ice cream!
What to Serve with Lemon Curd Ice Cream
Customizing lemon curd ice cream can enhance its deliciousness, but pairing it with the right accompaniments can elevate your dessert experience even further.
I love serving it with fresh berries like strawberries or blueberries, which add a delightful contrast. A drizzle of honey or a sprinkle of crushed meringue can introduce a lovely texture and sweetness.
For a more indulgent touch, try it alongside shortbread cookies or a light sponge cake. If you’re feeling adventurous, a splash of limoncello can bring out the citrus flavors beautifully.
Each of these pairings creates a delightful harmony with the ice cream’s tartness.
Additional Tips & Notes
To guarantee your lemon curd ice cream turns out perfectly, I recommend using fresh lemons for the best flavor. When zesting, make sure to avoid the bitter white pith.
If you’re short on time, you can opt for store-bought lemon curd, but homemade really elevates the dish. For a creamier texture, churn the mixture in an ice cream maker, if you have one.
Don’t forget to let the ice cream soften in the fridge for about an hour before serving; it makes scooping much easier.
Finally, feel free to experiment with add-ins like crushed meringue or fresh berries for extra delight!