Name: Lemon Curd Ice Cream Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 3/4 cup cream; 3/4 cup 2% milk; 3/4 cup sugar; 1/4 teaspoon salt; 5 egg yolks; 1 cup lemon curd (store-bought or homemade)

Jump to Recipe

If you’re ready for a cool treat that’s as bright and zesty as summer sunshine, Lemon Curd Ice Cream will absolutely sweep you off your feet. Imagine the dreamy swirl of homemade (or even store-bought!) lemon curd wrapping itself through luxuriously smooth ice cream custard — the kind of dessert that has everyone reaching for just one more scoop. Every bite balances the rich creaminess you crave and the tart, sparkling citrus of lemons. It’s an irresistibly fresh twist on classic ice cream, and if you love lemon, you will be totally hooked.

Lemon Curd Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Curd Ice Cream recipe shines because you only need a handful of basic, quality ingredients, and each one plays its part to create the perfect flavor and texture. Don’t overlook the importance of the rich cream and fresh egg yolks; they’re what make every scoop so silky and satisfying.

Heavy Cream (1 3/4 cups): This is your base, bringing richness and that unmistakable creamy mouthfeel we all love in ice cream.
2% Milk (3/4 cup): Lightens up the cream so your ice cream is decadent but not too heavy — it’s about balance!
Sugar (3/4 cup): Adds sweetness that smooths out lemon’s zing and helps the custard freeze to the right texture.
Salt (1/4 teaspoon): Just a pinch really sharpens the flavors and brings everything together.
Egg Yolks (5): The key to a lush, scoopable custard; don’t skip them!
Lemon Curd (1 cup): Homemade is an absolute treat, but feel free to use your favorite store-bought jar — this is where all that bright, zippy lemon flavor comes from.

How to Make Lemon Curd Ice Cream

Step 1: Make the Custard Base

Start by combining your cream and 2% milk in a medium saucepan. Add in 1/2 cup of the sugar and your salt, then gently heat the mixture over medium-low. The goal here is to warm everything until it’s steaming but not boiling, so keep an eye on it and stir occasionally to prevent scorching.

Step 2: Whisk the Egg Yolks

While your cream mixture is heating up, whisk the egg yolks in a separate mixing bowl until they’re blended and slightly thickened. Slowly add the remaining 1/4 cup sugar and keep whisking — this helps ensure your ice cream will have that wonderfully smooth texture.

Step 3: Temper the Egg Yolks

Here comes the magic step: Once your cream is steaming, slowly drizzle a bit of it into your egg yolk mixture, whisking all the while to avoid scrambling the eggs. Gradually add about half the hot cream this way so the yolks gently warm through, staying nice and smooth.

Step 4: Finish Cooking the Custard

Now, pour the tempered egg mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a wooden spoon. You’re looking for the custard to thicken enough to coat the back of a spoon, which should happen at 160 to 170 degrees F. Don’t rush — patience pays off and avoids curdling!

Step 5: Strain and Chill the Mixture

Remove the custard from the heat and pour it through a fine mesh sieve into a clean bowl. This step is optional but highly recommended for the smoothest possible Lemon Curd Ice Cream. Cover your bowl, pop it in the fridge, and let everything chill for at least 2 hours or even overnight — the colder your base, the better the final churn.

Step 6: Churn the Ice Cream

With your custard fully chilled, pour it into your ice cream maker and follow the manufacturer’s instructions for churning. You’ll notice it transforms into a lovely soft-serve texture. At this stage, resist snacking straight from the bowl — it gets even better!

Step 7: Swirl in the Lemon Curd

When the ice cream is just like soft-serve, slowly spoon in your lemon curd while the mixer is still running. Let it churn another 5–10 minutes so that sunshine-bright lemon swirls completely into your ice cream. This step turns good ice cream into absolute showstopper Lemon Curd Ice Cream.

Step 8: Freeze Until Firm

Finally, transfer your churned ice cream to a lidded container and stash it in the freezer until it’s perfectly scoopable. Once it’s set, you’re ready to scoop and wow every lemon lover in the house!

How to Serve Lemon Curd Ice Cream

Garnishes

Give each bowl or cone a finishing flourish — think curls of fresh lemon zest, a sprinkle of crushed shortbread cookies, or even a few edible flowers for a special occasion. A tiny extra spoonful of lemon curd dribbled on top truly makes each serving pop.

Side Dishes

This Lemon Curd Ice Cream pairs beautifully with simple butter cookies, tender scones, or flaky pie crust shards. For a more decadent treat, sandwich it between lemon sugar cookies or serve it with a fresh berry salad for some extra juiciness and color.

Creative Ways to Present

I love piling scoops into parfait glasses with layers of berries and whipped cream, nestling it inside a meringue for a take on lemon pavlova, or even just serving a scoop on a fresh, warm waffle. Let your imagination run wild — this Lemon Curd Ice Cream easily steals the spotlight at any gathering!

Make Ahead and Storage

Storing Leftovers

Once you’ve churned and enjoyed your first scoops, simply keep the rest in an airtight container tucked in the coldest part of your freezer. For the best texture, press a piece of parchment or plastic wrap directly onto the surface before sealing to ward off icy crystals and keep your Lemon Curd Ice Cream tasting fresh and creamy.

Freezing

This ice cream stores beautifully for up to two weeks (if you can keep it around that long!). Freezing doesn’t dull that lemony punch; just be sure your container is tightly closed and avoid frequent thawing and re-freezing, which can create iciness.

Reheating

No actual reheating, but if your Lemon Curd Ice Cream is stubbornly hard from the freezer, let it sit at room temperature for 10–15 minutes before scooping. This brings back the creamy texture without melting it into a puddle.

FAQs

Can I use store-bought lemon curd instead of homemade?

Absolutely! Store-bought lemon curd works perfectly in this recipe and gives great results. If you have the time, homemade lemon curd adds an extra layer of zing and freshness, but it’s totally up to you and your schedule.

Do I need an ice cream maker to make Lemon Curd Ice Cream?

An ice cream maker gives the creamiest, dreamiest results, but you can manage without one. Try a no-churn method by folding the chilled custard and lemon curd together, then freeze it in a loaf pan, stirring every 30 minutes for the first 2–3 hours to break up ice crystals.

Can I make this ice cream dairy-free?

You can experiment with full-fat coconut milk or a rich plant-based cream, but the custard might not thicken quite the same. The lemon curd’s tartness still shines, though, so it’s worth a try for anyone avoiding dairy!

How long can I keep homemade Lemon Curd Ice Cream in the freezer?

If stored properly in an airtight container with a layer of plastic wrap or parchment touching the surface, it stays at its best for about 2 weeks. After that, it’s still safe but may lose some of its creamy magic.

What else can I do with leftover lemon curd?

So many things! Spread it on toast, drizzle over pancakes, spoon onto yogurt, or tuck it inside cake layers. Honestly, leftover lemon curd is never a problem — it’s almost too tempting to resist.

Final Thoughts

I can’t recommend this Lemon Curd Ice Cream enough — it’s creamy, zesty, and guaranteed to become a sunny-day favorite in your kitchen. Even first-timers will be amazed at how simple and rewarding homemade ice cream can be. Grab those lemons and give this a whirl; you’ll be smiling with every spoonful!

Lemon Curd Ice Cream Recipe

★★★★★

4.8 from 14 reviews

Author: lilan
Total Time: 2 hours 35 minutes
Yield: Approximately 1 quart 1x
Diet: Vegetarian

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Description

Indulge in the tangy sweetness of Lemon Curd Ice Cream, a creamy delight with a refreshing citrus twist. This homemade treat is a perfect balance of rich creaminess and zesty lemon flavor, making it a delightful dessert for any occasion.

Ingredients

Scale

For the Ice Cream:

1 3/4 cup cream
3/4 cup 2% milk
3/4 cup sugar
1/4 teaspoon salt
5 egg yolks

Additional:

1 cup lemon curd (store-bought or homemade)

Instructions

To make ice cream: In a medium saucepan, combine cream, milk, 1/2 cup sugar, and salt. Heat until steaming.
Whisk egg yolks in a bowl with remaining 1/4 cup sugar.
Slowly add hot cream to egg mixture, stirring constantly.
Cook custard over low heat, stirring until slightly thick.
Strain into a bowl and chill for 2 hours.
Pour into ice cream maker and freeze per manufacturer’s instructions.
When ice cream reaches soft serve consistency, add lemon curd while churning.
Transfer to a container and freeze until firm.

Notes

For a richer flavor, consider making your own lemon curd using the provided recipe link.
Enjoy the extra lemon curd on its own or as a spread on various treats.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Churning
Cuisine: American