Whenever I have a lot of lemons in my kitchen, I usually make a fresh batch of lemon curd. I am a big fan of the creamy, tangy curd and will put it on fresh fruit, scones, slices of cake and just about anything else I can think of. Another great use for it is putting it into a batch of ice cream. With the zesty lemon curd as a base, you get a very bright and fresh tasting ice cream with loads of lemon flavor and very little effort.
I use my favorite Low Fat Lemon Curd as a base for this recipe. The curd is low in fat because, unlike other lemon curds, it doesn’t use any butter but still delivers a smooth and creamy finished product. I also like the fact that the curd is quite tart, which makes it work very well in this Lemon Curd Ice Cream. The basic method is to make your lemon curd and chill it, then mix it with half and half and a small amount of additional confectioners’ sugar (when served cold, ice cream will taste less sweet than the base alone, so it’s always a good idea to have a little extra sugar). Chill it in an ice cream maker and you’re ready to eat!
The finished product is very light and creamy, with a great lemon flavor and a tangy finish. It actually reminds me a lot of lemon sherbert – only better than just about every kind I can remember tasting. You do need an ice cream maker to get the best result. You can make a slightly more granita-like version by pouring your base into a shallow container and putting it in the freezer, then stirring it every 30 minutes with a mixer or a fork until well-frozen. Serve this on its own, with fresh fruit, whipped cream or put a small scoop into a flute and top with champagne for a zesty spring cocktail!
Lemon Curd Ice Cream
1 1/3 cups lemon curd (recipe below), chilled
1 1/4 cups half and half
1/3 cup confectioners’ sugar
Whisk together lemon curd and half and half until well combined. Sift in confectioners’ sugar and whisk until completely incorporated. Pour into an ice cream maker and freeze as directed.
Pour ice cream into a freezer-safe container and chill for at least 1-2 hour before serving.
Low Fat Lemon Curd (double batch)
2/3 cup strained, fresh lemon juice
1 tbsp fresh lemon zest
10 tbsp sugar
2 large eggs, room temperature
1 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat eggs. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat vigorously for 1-2 minutes, then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and chill in the refrigerator until cold, about 2-3 hours.
Makes 1 1/3 cups