Lemon Curd Ice Cream (Low Carb and Gluten-Free)


This post is sponsored by Davidson’s Safest Choice Eggs and is published on their BLOG.  All opinions are 100% mine. 

There’s no question that I get obsessed with certain foods from time to time. I like to say that it’s an occupational hazard of being a food blogger who really does dream about food all day. Like a catchy tune, sometimes a flavor or a food item will just get stuck on replay in my head, going around and around until I have to find a new way to use it. Lemon curd has been the tune I’m singing of late, ever since I made some for an Easter brunch with friends. It’s so sweet and tangy, and so…so…lemony, it just screams spring. But here in New England, we skipped over spring entirely and went straight into summer. So my head has also been playing the tune of ice cream and other frozen treats. It wasn’t much of a leap to combine the two and churn up some Lemon Curd Ice Cream.

I’d seen Lemon Curd Ice Cream before on other blogs and food sites, and it was pretty easy to figure out how it should be made. Lemon curd takes a lot of eggs as it is, so I knew it wouldn’t be necessary to add more to create a custard-based ice cream. I also really wanted the tang of the lemon curd to come through and not get swallowed up by the cream and the sweetener. I’ve seen some recipes that add a lot more sugar after adding the curd, which is plenty sweet in my opinion. But I kept my additional sweetener to a minimum, to allow for a tangy, creamy frozen treat.

This really is a perfect recipe for Safest Choice Eggs. If you’ve ever made lemon curd before, you know that it’s about getting the eggs and yolks to just the right temperature so that they are cooked through. But sometimes your curd begins to thicken before it reaches the required temperature and if you continue cooking it, you will end up with a curdled mess. But since Safest Choice Eggs are already pasteurized, you can disregard getting the eggs up to temperature and just remove the curd from the heat as it starts to thicken. And it will thicken up quickly and suddenly, so make sure you keep your eyes on it at all times!

Lemon Curd Ice Cream

Lemon Curd:
3 large eggs
3 large egg yolks
1/4 cup granulated erythritol
OR 1/3 cup sugar
10 drops stevia extract (omit if using sugar)
1/4 cup freshly squeezed lemon juice
1 tbsp freshly grated lemon zest
6 tbsp butter, cut into pieces
Ice Cream:
1 ¾ cup whipping cream, chilled
¼ cup powdered erythritol
                OR powdered sugar
Full recipe Lemon Curd (about 1 ¾ cups), chilled
For the 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.

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.
*Note:  Any leftover ice cream will freeze quite hard, but will soften nicely again if left at room temperature for 15 to 20 minutes. Serves 6 to 8.  For 6 servings, each serving has 2.3 g of carbs.
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  1. says

    Oh yum! I wonder if I could make this dairy free? I have added it to my "must try" to make allergy free list! Thanks for the great recipe!

  2. says

    This looks just delicious. Like you, I also get obsessed with certain foods. And it is easy to see how this could become a new obsession! Thank you for sharing. I'm glad I visited your blog this morning. I hope you have a wonderful Wednesday!

  3. shockinglydelicious says

    Wowser! I love lemon curd, and this looks like a fabulous use for it!
    Looking forward to meeting you at Camp Blogaway!

  4. jamielifesafeast says

    Oh this is a great post! I love lemon everything and love making lemon curd but why did I never think to make ice cream with it? Stunning! And what a wonderful recipe. The ice cream looks perfect!

  5. says

    Whenever I saw your title, Carolyn, I was a taker. I've never been a fan of lemon sorbet but THIS is definitely my kind of creamy heaven. Love your photos, as always!

  6. says

    I do the same thing on occasion – right now I'm obsessed with everything key lime on the planet I think! And I lay in bed at night thinking of ways to use it and other flavors to pair it with!

  7. says

    Lovely post and what an idea: lemon curd into ice cream. I already adore it, not having even tried it yet. Sometimes we just KNOW!. Wonderful photographs. I thought ice cream was very difficult to photograph, but you make it look cool, bright, and lovely. Maybe you'll share some tips when we meet at Camp Blogaway!

  8. says

    How long do you think the lemon curd will keep? I’m making lemon curd cupcakes for a wedding this weekend and if I can make this a couple of days in advance, that is my preference. 160 paleo-esque cupcakes is a pretty huge undertaking. :) Also, THANK YOU! You’re awesome.

  9. Jill says

    Carolyn, I believe this just may be the most perfect thing ever!! This is going to be amazingly refreshing in the summer. I cannot wait to try this! We’re still in induction, so it’ll have to wait a while, but by that time, we will be super ready.
    thank you!!!

  10. Randi says

    Has anyone ever subbed coconut cream or anything else non dairy for the whipping cream? I would love to try it dairy free.

  11. Malainie says

    The heat is on here in New Mexico, and I’m looking for cold recipes! I love lemon and this looks wonderful! I make my Hollandaise in a blender with hot, bubbling butter. Then, if it’s too thin, I put it in the microwave for 30 second increments at half power, stirring well with a fork after each time until it’s thickened to my liking. It remains smooth. I wonder if that would work for making this lemon curd? I think I’ll try it, since the ingredients are so similar to my Hollandaise sauce.

  12. Peggie says

    I had lemon/lavender sugar cookies quite a few years ago and the flavor was incredible and one that I remember so well. I HAVE to make this and add the lavender. Thanks for the recipe!


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