Lemon Curd Ice Cream

This lemon curd ice cream is deliciously soft and creamy.  If you like lemon curd and also can’t pass up a bowl of ice cream, this will be the perfect dessert for you.  Especially as it is sugar free.

Have you ever wanted to just take a spoon to a jar of lemon curd (or perhaps you have) then this is as good as that! But in ice cream form!  It’s a bowl of the perfect summer.   Made with my sugar free lemon curd keeping it low in carbs and no sugar. Although I made this in my ice cream maker, I think that this would work as a no churn ice cream too. 

I made this lemon curd ice cream without any vodka and it worked fine with no ice crystals.   I normally put a shot of vodka in my ice cream (when making it, not as I am eating it, although that’s an idea) but I was out of vodka.  Yes, you at the back, stop clutching your pearls.  It does occasionally happen.  I wasn’t going to buy a large bottle just to make some ice cream.  However, now as I type this I realise that I have seen little miniature bottles for sale in my local shop.  Next time perhaps. 

Lemon Curd Ice Cream

The Chief Taster fell onto this like a hungry tiger on a wounded gazelle.  He declared it the creamiest ice cream I have made.  Unfortunately for me I had to go away for a couple of days and left the tub of lemon curd ice cream unattended in the freezer.   Nothing was left by the time I got back.  I have only got myself to blame and it’s another excuse to make a batch of lemon curd again!

Lemon Curd Ice Cream

4 from 1 vote

Print Recipe Pin Recipe

Course Dessert, Ice Cream

Servings 8 Servings

Ingredients

  

1x2x3x

• 2 Cups (240g) Cream - heavy/whipping
• 1 Cup (226g) Coconut Milk
• 1/2 Cup Erythritol
• 3 Egg Yolks
• 1 1/2 Cups Lemon Curd See my sugar free recipe
• 1 Lemon Juice & grated rind

Instructions

 

• Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil.
  
• As the cream is heating, whisk the eggs and erythritol together.
  
• Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
  
• Add the lemon juice and rind and stir until combined.
  
• Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.   
  
• Remove from the heat and add the lemon curd. Stir thoroughly.
  
• Allow to cool or place in the fridge for faster cooling.
  
• Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions.
  

Notes

Makes 8 Servings
Nutritional Info per serving – 565 Calories, 53g Fat, 16g Protein, 8g Net Carbs

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