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Lemon Curd Ice Cream<\/p>\nLemon Curd Ice Cream<\/p>\n
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1 3\/4 C. cream<\/p>\n
3\/4 C. 2% milk<\/p>\n
3\/4 C. sugar<\/p>\n
1\/4 tsp. salt<\/p>\n
5 egg yolks<\/p>\n
1 C.\u00c2\u00a0 lemon curd\u00c2\u00a0 (store-bought may be used, but ice cream is better with homemade!)<\/p>\n
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To make ice cream, in a medium size saucepan add cream, milk, 1\/2 C. of the sugar and salt.\u00c2\u00a0 Heat over medium\/low heat until steaming.\u00c2\u00a0 Whisk egg yolks and slowly add the remaining 1\/4 C. sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.\u00c2\u00a0 Continue to add at least 1\/2 of the hot cream mixture.\u00c2\u00a0 Slowly pour the egg\/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.\u00c2\u00a0 Remove from heat and pour into a bowl.\u00c2\u00a0 Cover and chill completely about 2 hours or overnight. When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturer\u00e2\u20ac\u2122s directions.\u00c2\u00a0 Add lemon curd the last 5 – 10 minutes of mixing.\u00c2\u00a0 Makes about a 1 1\/2 to 2 pints of ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon Curd Ice Cream 1 3\/4 C. cream 3\/4 C. 2% milk 3\/4 C. sugar 1\/4 tsp. salt 5 egg yolks 1 C.\u00c2\u00a0 lemon curd\u00c2\u00a0 (store-bought may be used, but ice cream is better with homemade!) To make ice cream, in a medium size saucepan add cream, milk, 1\/2 C. of the sugar and salt.\u00c2\u00a0 Heat over medium\/low heat until steaming.\u00c2\u00a0 Whisk egg yolks and slowly add the remaining 1\/4 C. sugar. When the cream mixture is hot…<\/p>\n