Easy Lemon Curd Ice Cream recipe
Quick and easy, three ingredient recipe
This is probably the quickest and easiest ice cream recipe. It only has three ingredients – cream, Greek yogurt and Lemon Curd – and takes a matter of minutes to combine them. I think the ice cream tastes better if you use home-made Lemon Curd. It has a citrus zestiness that you just don’t get with the shop-bought version. I have a foolproof, quick recipe for making Lemon Curd and you can use it for lots of other things as well as ice-cream. It is great just spread on bread or as a filling for cakes or you could try making my Lemon Pavlova. However, if you don’t have the time or inclination to make your own Lemon Curd, you can use shop-bought.
You can use an ice cream maker to make this ice cream but it is not essential. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Other home-made ice cream recipes
I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.
- Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
- Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
- Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
- Cranberry Ice Cream – if you have any left-over cranberry sauce, you know what to do with it
- Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
- Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
- Rose Ice Cream – this easy-peasy floral ice cream brings the scent of an English summer garden to your plate!
- Apple Ice Cream with Salted Caramel is a brilliant dessert with autumnal flavours
- Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
- Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?
Other lemon flavoured recipes
I love lemon in both sweet and savoury recipes. One of my favourite preserve recipes is my easy Lemon Curd. It brings a hit of zesty fresh lemon to lots of other dishes such as my Lemon Curd Ice Cream or my Lemon Pavlova. I also use the lovely citrus-flavoured herb lemon verbena to make Lemon Verbena Ice Cream.
Lemon is a great baking ingredient and I use it in lots of my cake and biscuit (cookie) recipes. My Lemon Biscuits (Cookies) are quick, easy and delicious. I combine lemon with elderflower in my Lemon Sponge Cake with Edible Flowers and in my Elderflower and Lemon cupcakes. My St Clement’s Cake has a double hit of citrus as it includes both oranges and lemons!
In savoury dishes, lemon is a great flavour partner to chicken. I make a classic Roast Chicken with Garlic, Lemon and Thyme and also a Morroccan-inspired stew of Lemon Chicken with Olives.
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Lemon Curd Ice Cream
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Serves 6-8 1x
- Category: Ice Cream
- Cuisine: English
Description
This creamy, tangy three-ingredient Lemon Curd Ice Cream is probably the easiest ice cream recipe that you will find.
Instructions
- Whisk the double cream until it forms soft peaks.
- Stir the Greek yogurt and 300 ml of the Lemon Curd into the whisked cream.
- Transfer the mixture to the fridge in a covered bowl to become thoroughly chilled.
- When you are ready to make the ice-cream, transfer the mixture to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
- Once the mixture has thickened, stir inn the remaining 100 ml of Lemon Curd so that it forms a “ripple” through the ice cream. Transfer to a container and keep in the freezer until you wish to eat it.
Notes
This recipe is much better if you use home-made Lemon Curd and you can find a fool-proof recipe on this blog. However, if you don’t have the time or inclination to make your own, you can use good quality shop-bought Lemon Curd.
Lovely!
One of my favourite things to eat is ice cream and lemon curd is another. Now that you’ve mixed both together I’m in ice cream and lemon curd heaven!!! Thanks for sharing this lovely recipe which I’m definitely going to try making as soon as I get some big lemons tomorrow.
Lemon curd and ice cream and two of my favourite things too. This is such an easy recipe so I make it a lot! Hope you enjoy it.
Excellent simple recipe, truly delicious results. It was this recipe which led me to your blog.
Thank you so much! I make a lot of ice cream but this is one of my favourites as it is so easy.
Fantastic flavour, even with Morrisons own brand lemon curd. And an absolute doddle to make!
In the autumn I’ll try making it with my homemade marrow ginger.