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Lemon Curd Ice Cream Recipe

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4.4 from 13 reviews

This Lemon Curd Ice Cream is a refreshing no-churn dessert combining the creamy richness of whipped heavy cream and sweetened condensed milk with the bright, tangy flavors of fresh lemon juice, zest, and luscious eggless lemon curd swirls. Perfectly smooth, creamy, and bursting with citrus goodness, it is easy to prepare and ideal for a delightful summer treat.

Ingredients

Main Ingredients

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 1 pinch kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh grated lemon zest
  • 1/2 cup fresh squeezed lemon juice (must be fresh squeezed)
  • 9 tablespoons eggless lemon curd, cooled

Instructions

  1. Prepare lemon mixture: In a large bowl, whisk together the sweetened condensed milk, kosher salt, pure vanilla extract, fresh grated lemon zest, and fresh squeezed lemon juice until fully incorporated. This may take about a minute to ensure the lemon juice is evenly blended with the condensed milk.
  2. Whip cream: In a separate large bowl, beat the heavy whipping cream using a mixer until soft peaks form. This creates the light and airy base for your ice cream.
  3. Combine mixtures: Gently pour the lemon and condensed milk mixture into the whipped cream, then beat again until stiff peaks form. Be cautious not to over whip as it may affect the texture.
  4. Layer with lemon curd: Pour one-third of the ice cream mixture into a 9 x 5 inch loaf pan. Drizzle 3 tablespoons of cooled eggless lemon curd over the surface and use a butter knife to create swirls. Repeat this layering and swirling process two more times, finishing with a decorative top layer of curd swirls.
  5. Freeze: Cover the loaf pan tightly with plastic wrap and then aluminum foil to prevent freezer burn. Freeze the ice cream overnight (approximately 6 hours) until fully set.
  6. Serve: Remove the ice cream from the freezer about 10-15 minutes before serving to soften slightly for easier scooping. Enjoy the creamy, tangy lemon curd ice cream!

Notes

  • Use only fresh squeezed lemon juice for best flavor and texture; bottled lemon juice may alter the taste.
  • Do not over whip the cream once combined with the condensed milk mixture to avoid grainy texture.
  • Eggless lemon curd is recommended for safe no-cook preparation; it can be store-bought or homemade.
  • Covering tightly helps prevent ice crystals forming during freezing.
  • This recipe requires no ice cream maker, making it simple and convenient.

Find it online: https://recipefeastful.com/lemon-curd-ice-cream-recipe/