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
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
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.
I am Carolyn, a writer, runner, mother and diabetic. I am also the evil mastermind behind this blog. I live for food. Join me in my experiments in creating delicious low carb, gluten free recipes. 
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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!
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!
Well, i'm in love… it looks absolutely fantastic and creamy!
love how refreshing it looks
lemons are my favorite
oh my this looks delicious!!!
Yummy! What a recipe!
Love this ice cream! I am in love with lemony desserts and I especially love ice cream!
Mmm, this looks so creamy! I can just taste this
Beautiful recipe.
Wowser! I love lemon curd, and this looks like a fabulous use for it!
Looking forward to meeting you at Camp Blogaway!
Mmm…I love the sound of lemon ice cream right now! That looks so fabulously creamy.
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!
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!
omg so pretty and lovely! Your recipes rock!
Lemon curd ice cream? Oh my! This sounds absolutely wonderful. I LOVE lemon-y desserts and cannot wait to try this.
My step mom would love you forever if she saw this post. She is a lemon fanatic and lemon curd – in ice cream! omg.
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!
Great post Carolyn! Love the use of lemon curd, too bad I used all of my already
Lemon curd is my absolute favorite thing. Ice cream is my second! so this dessert is absolutely perfect for me! I can't wait to try it!
Wow, I don't know, but if you can manage it, please let me know. I'd love to hear about it!
delicious looking ice cream
Oh, gosh, Carolyn, this ice cream looks incredible! Lemon curd???? It's a must try flavor…now I just need a heat wave
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!
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.
The lemon curd will keep for 3 or 4 days, I should think. I had some in a jar for about that length of time. I wouldn’t try to keep it too much longer, with the eggs in it!
This worked beautifully. I doubled the recipe and it worked super well. It actually saved the day!
Glad to hear it!
but need the carb count for the lemon curd ice cream please.