I adore lemon. I love the brightness that it bring to any dish. From entrees to baked goods and everything in between. Ice cream is no exception. In the past, I’ve had lemon sorbet but I don’t recall ever having lemon ice cream. Recently I found myself having a few egg yolks leftover after baking something that only required egg whites. Naturally, when trying to think of a use for egg yolks, my mind turned to lemon curd. I love making fresh curd after learning how very easy it is to make your own. So about 10 minutes later I had lemon curd in the fridge and life was good.
Later that evening, as I sat watching television I began craving ice cream. This is usually a nightly occurrence that I have to fend off. I didn’t let it get the best of me right then but as I sat there my wheels started turning. I remembered the fresh lemon curd I had sitting in the refrigerator. That’s when genius struck. Lemon curd ice cream! This could be wonderful. (And it was!)
This ice cream is smooth and creamy with the tart sweetness of lemons as the star. Pure unadulterated lemony goodness. Fresh and bright like a sunny summer day in your bowl. It needs nothing else yet I just wanted a little dollop of whipped cream. So I decided to add a bit of lavender whipped cream. It is the perfect finishing touch! Lemons and lavender are quite tasty together. This ice cream is the perfect thing to cool you off on the last of these hot summer days.
One Year Ago: Chocolate “Crack”
- 1 cup whole milk
- pinch of salt
- 3/4 cup sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 cups heavy cream
- 6 large egg yolks
- 1 cup lemon curd
- Lavender Whipped Cream
- Heat the milk, salt, and sugar in a saucepan. Add the vanilla bean and seeds to the milk. Cover, remove from heat, and allow it to sit for one hour.
- Place a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In another bowl, stir together the egg yolks. Rewarm the milk then very slowly drizzle milk into the yolks, whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir over the ice until cool. Gently stir in the lemon curd. Refrigerate overnight.
- Remove the vanilla bean and churn the custard in your ice cream maker according to the manufacturer’s instructions.
1 hour inactive time/20 minutes active time
Adapted from The Perfect Scoop