Lemon Curd Ice Cream

This lemon curd ice cream is creamy, lemony, and NOT AT ALL icy like a sorbet.

Servings: 3 cups

Author:

Prep Time
15

Resting time
1

Dessert

American

Lemon ice cream lemon curd

🧂 Ingredients

1 Whisk together the sugar, milk powder, and xanthan gum in a small bowl and set
aside.
2 Pour the corn syrup and whole milk in a sauce pan over medium heat. Whisk well
to evenly distribute the corn syrup. You have to whisk quickly to prevent the
corn syrup from burning at the bottom. Take the pan off the heat as soon as the
sugar has fully dissolved (around 2-3 minutes).
3 Add the cream to the sauce pan and whisk until combined. Transfer the liquid
base to a heat safe container (I use glass tupperware), cover, and refrigerate
for 24 hours. See notes to prepare in advance.
4 Follow the instructions of your ice cream maker to churn the ice cream base. Add
the lemon curd the last 10 minutes of churning.
5 The ice cream is like soft-serve consistency when it is done churning. Transfer
to a freezer-safe container (see notes for my favorite one) and place a layer of
plastic wrap directly on the ice cream before sealing with the lid (this
prevents freezer burn) and allow to harden for a few hours or overnight. Enjoy!