Hello! It’s a rainy Sunday over here, but I haven’t been staying in – I just got back from brunch and window shopping with a group of dear friends. In case it’s as humid and hot where you are as it is here, how about a bit of ice cream?
Lemon Curd Ice Cream
Juice & zest of two lemons
1 tsp cornstarch
1/2 cup butter
6 egg yolks
1 1/2 cup white sugar
2 1/2 cups whole milk
1 cup whipping cream
In a small saucepan over low heat, dissolve the cornstarch into the lemon juice.
Using a whisk, whip the egg yolks and 1/4 cup sugar until it forms lemon yellow ribbons.
Add the egg mixture to the lemon juice, whisking continuously.
Add the butter and continue whisking just until the mixture comes to a boil.
Remove from heat, and stir in the lemon zest.
Heat the milk and cream in another saucepan just until it comes to a boil, then combine with lemon curd.
Chill thoroughly (overnight) in the fridge, then churn and freeze in an ice cream machine according to the manufacturer’s directions.
Lemon curd ice cream is delicious on its own, but if you don’t want to stop there, how about adding a raspberry swirl to the mix? It’s national Raspberries & Cream Day (who makes these up?), and to me, raspberries and ice cream is even better!
6 oz box of raspberries
3/8 cup white sugar
Heat the raspberries and sugar in a small saucepan, covered, until the raspberries have released their juices and become soft. Remove from heat, mash with a fork and chill.
Layer with churned lemon curd ice cream in a container, then freeze thoroughly.