Lemon Curd Ice Cream Recipe
Carolyn of All Day I Dream About Food shares a delicious lemon curd ice cream recipe using Safest Choice™ Eggs! The tangy lemon curd combines with the sweet ice cream for a delectable treat you'll enjoy anytime. For anyone watching carbohydrates, it includes erythritol (a natural sugar alcohol) as an alternative to sugar.
Active time: 45 minutes
Total time: 4 hours 45 minutes
- 3 Safest Choice™ pasteurized egg(s)
- 3 Safest Choice™ pasteurized egg yolk(s)
- 1/4 c granulated erythritol or 1/3 cup sugar
- 10 drops stevia extract (omit if using sugar)
- 1/4 c fresh lemon juice
- 1 Tbsp freshly grated lemon zest
- 6 Tbsp butter, cut into 6 pieces
For the Lemon Curd
- Whisk eggs, egg yolks and erythritol (or sugar) in a medium bowl to combine. Stir in lemon juice, lemon zest and stevia. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water.
- Whisk constantly until mixture thickens, about 7 to 10 minutes. It will thicken up very quickly all of a sudden so watch carefully!
- Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerator, at least 3 hours.
- 1 3/4 c whipping cream, chilled
- 1/4 c erythritol or powdered sugar
- full recipe lemon curd (about 1 3/4 cups), chilled
For the Ice Cream
- In a large bowl, whisk together whipping cream, powdered erythritol (or sugar) and lemon curd until well combined.
- Pour mixture into canister of an ice cream maker and churn according to manufacturer’s directions.
- Transfer ice cream to an airtight container and press plastic wrap flush to the surface to prevent freezer burn. Chill 1 hour.
Any leftover ice cream will freeze quite hard, but will soften nicely again if left at room temperature for 15 to 20 minutes.
Why use Safest Choice™ Eggs in this recipe?
Enjoy raw eggs and egg yolks in this homemade ice cream recipe with confidence. No worries about Salmonella with Safest Choice™ pasteurized eggs!
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Serving Size (1/6 of recipe)
Total Servings 6
Amount Per Serving:
|Calories from Fat||380|
|Total Fat||42g (65% DV)|
|Saturated Fat||25g (125% DV)|
|Cholesterol||310mg (103% DV)|
|Sodium||65mg (3% DV)|
|19g (6% DV)|
|Dietary Fiber||0g (0% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Davidson's Safest Choice™ Eggs are pasteurized in our all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Find out more!
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
Avoid the raw egg risk & get coupons!
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