Lemon Curd Ice Cream with Condensed Milk
Homemade lemon curd ice cream combining tangy lemon curd with sweetened condensed milk and heavy cream, churned in an ice cream maker. The curd is made by gently heating egg yolks, whole egg, sugar, lemon juice and zest over a double boiler until thickened, then enriched with butter. Mixed with cream and condensed milk, then churned for a smooth, creamy frozen dessert.
Ingredients
Instructions
- 1
Grade the zest from the lemons.
- 2
Attach the citrus press to the Ankarsrum stand mixer.
- 3
Squeeze the juice from the lemons using the citrus press.
- 4
Combine the egg yolks, whole egg and sugar in a mixing bowl.
- 5
Set up a double boiler and gently heat the egg mixture along with the lemon juice and zest.
- 6
Stir continuously until the mixture thickens and reaches a creamy consistency.
- 7
Remove the mixture from the heat and add the butter.
- 8
Stir until the butter is completely dissolved.
- 9
Allow the lemon curd to cool down entirely.
- 10
Place the freezer bowl in the freezer for 24 hours before use.
- 11
Mix the cream, condensed milk and lemon curd.
- 12
Start the mixer on low speed and slowly pour the mixture through the opening in the lid.
- 13
Let the machine run for about 20 minutes, then add more lemon curd.
- 14
Freeze for at least 30 minutes.
- 15
Remove from the freezer 5 minutes before serving.
Tips
Ensure the freezer bowl is frozen for the full 24 hours before churning for best results.
Stir the lemon curd continuously during the double boiler cooking to prevent lumps and ensure even thickening.
Cool the lemon curd completely before mixing with cream to prevent the ice cream from melting during churning.
Good to Know
Keep frozen in an airtight container for up to 2 weeks.
Lemon curd can be made up to 5 days ahead and stored in the refrigerator. The ice cream base can be mixed and refrigerated up to 8 hours before churning.
Remove from freezer 5 minutes before serving to allow slight softening for easier scooping.
Common Mistakes
Do not skip cooling the lemon curd entirely to avoid melting the ice cream mixture during churning.
Do not skip the 24-hour freezer bowl pre-freeze to avoid incomplete churning and icy texture.
Do not exceed 20 minutes of initial churning to avoid over-churning and loss of creamy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
reduces raw egg concern