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Lemon Curd Ice Cream
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Lemon Curd Ice Cream
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Lemon Curd Ice Cream is a lemon lover's dream ice cream.

Prep time
Bake/Cook time
Plan for

Freeze overnight

1 quart
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Lemon Curd Ice Cream
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Freeze overnight

Yield :
1 quart



  1. Into a stand mixer bowl add egg yolks and 1 cup sugar. Mix until mixture is light in color and creamy.
  2. Into a heavy bottom sauce pan add milk, cream, salt, vanilla extract and remaining sugar. Stir to combine. Heat mixture over medium heat and cook until small bubbles appear on sides (do not bring to boil). Remove from heat. 
  3. Gradually add egg mixture to liquid, stirring as you go. Return pan to heat and cook over medium heat until mixture thickens and coats the back of a wooden spoon. Remove from heat.
  4. Allow pan to come to room temperature OR place over an ice bath to cool it more rapidly.
  5. Transfer to refrigerator and allow to chill completely.
  6. Churn mixture according to your machine's manufacturer's directions. Once it's to soft serve consistency, stream in the lemon curd and continue churning.
  7. Freeze overnight.


Recipe developed for Dixie Crystals by Paula Jones @bellalimento.

This Lemon Curd Ice Cream recipe has been submitted by one of our Dixie Crystals friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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