In my recent attempt to come up with a recipe for Pimm’s ice cream , I took Vizzini’s advice and went back to the beginning. I knew that I wanted to use lemon and lime flavors, so I searched for ice cream recipes that I could tinker with to get the mix I wanted. That, in turn, led to a search for the perfect lemon curd and lime curd. For the lemon curd and ice cream, I ended up adapting my own recipes from some that I found online. The lime recipes were derived from the lemon ones.
As the basis of the lemon ice cream recipe, I used one from my friend Tracey’s blog, which she adapted from Murphy’s Ice Cream Book of Sweet Things. I stuck with the basic ingredients from Tracey’s recipe, but tinkered with the proportions a bit; and I made several significant changes to the instructions, which I think simplified the recipe without negatively impacting the results.
Lemon Curd Ice Cream
(Adapted from Tracey’s Culinary Adventures)
- 1 cup milk
- 5 egg yolks
- 2/3 cup sugar
- 1/2 cup lemon curd
- zest of 1 lemon
- 1 cup heavy cream
- juice of 1 lemon
- Bring the milk to a simmer in a medium saucepan. Meanwhile, whisk egg yolks and sugar in a medium bowl until thick and light lemon colored, about 1 minute.
- Pour the milk into the egg mixture in a slow, steady stream, whisking constantly, to temper the egg yolks.
- Pour the mixture into the saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5-7 minutes.
- Remove from heat and stir in lemon curd, lemon zest, cream, and lemon juice, in order, mixing well between each addition.
- For best results, refrigerate overnight before churning in ice cream freezer according to manufacturer’s instructions.