Lemon Curd Ice Cream with Raspberries

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I Scream for Ice Cream Saturdays!

Magic just happened in my kitchen, the kind of magic that makes you happy despite a rough day.  Magic that reminds you of where you are right now and how far you’ve come in just a day’s time.  The kind of kitchen magic that allows you to forget for a moment about what tomorrow has in store. 

This tangy batch of ice cream is one of the creamiest ice creams yet to come from my kitchen, and I’m starting to think I’m getting the hang of this ice cream business.

When I first received my Kitchen Aid ice cream attachment as a gift from my husband last December, I couldn’t freeze the bowl fast enough. I was so excited to open the box and get the bowl chilled to start my first batch. Having made ice cream just once before in culinary school, I thought it would be a simple enough task. I couldn’t have been more wrong. My first two batches were complete and total fails; too soft or icy to be called ice cream. So, to master any task, you must practice, practice, practice! My husband may be starting to regret his gift, which ensures a steady supply of fresh ice cream, but even he couldn’t resist this batch.

Lemon Curd

From Joy of Baking

Makes 1 1/2 cups

This recipe will make enough curd for your ice cream; plus more for garnishing; plus some for your crepes the next day.

3 large eggs

3/4 cup sugar

1/3 cup freshly squeezed lemon juice (2-3 medium lemons)

4 tablespoons butter, cut into cubes

Zest of one lemon

In a medium saucepan over medium heat, combine eggs, sugar, and lemon juice and whisk together, cook for about 10 minutes, stirring frequently until the mixture thickens, or about 160 degrees. Pour through a fine mesh strainer into a medium bowl. Add in the lemon zest and butter and whisk until combined. Store in your refrigerator until ready to use.

Lemon Curd Ice Cream Base

Adapted from the Joy the Baker Cookbook

Makes 2 quarts

3/4 cup sugar

5 large egg yolks

2 cups whole milk

1 cup heavy cream

1 tablespoon corn syrup

1 teaspoon lemon extract

Zest of one lemon

Pinch of salt

2/3 cup lemon curd

1 cup frozen raspberries

1 tablespoon sugar

Start by making the ice cream base.  In a medium bowl, whisk together the egg yolks and sugar until they are thick and pale in color. Then over medium, heat whole milk, heavy cream, corn syrup, and salt in a medium saucepan. Whisk frequently until the mixture is just about to simmer.

Temper milk mixture into the eggs while whisking constantly and slowly adding the hot milk mixture to the eggs. Transfer everything back to the saucepan and continue to cook until thickened, or about 180 degrees. Pour base mixture through a mesh strainer into a medium bowl and add in the zest, lemon curd, and extract. Whisk together and chill for at least 4-6 hours or overnight.

An hour or so before you start churning your ice cream, mix one tablespoon of sugar and raspberries together in a bowl and allow to thaw.

Churn your ice cream according your machines recommendations; my Kitchen Aid attachment took 30 minutes.

Strain the juice from the raspberries and fold the thawed berries into your ice cream base. Chill for 2 hours before serving.

Top with another dollop of curd, candied lemon peel, or maybe a raspberry sauce.  Magic!

Enjoy!

Heather