Creamy dreamy and tangy low carb lemon curd ice cream. This sweet keto dessert is perfect for all of your summer activities!
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!
Low Carb Lemon Curd Ice Cream
- 3 large eggs
- 3 large egg yolks
- 1/3 cup Swerve Sweetener
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- 6 tbsp butter, cut into pieces
- 1 3/4 cup heavy whipping cream
- 1/4 cup powdered Swerve Sweetener
- Full recipe Lemon Curd, chilled
- Whisk eggs, egg yolks and sweetener in a medium bowl to combine. Stir in lemon juice and lemon zest. 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.
- 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
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.