Luscious Lemon Ice Cream

Click to enlarge!

I wish I could say I was in the mood for Valentine's Day and have something chocolatey with sprinkles all over but alas, I am not in a lovey dovey mood.  However, I am so ready for spring and sunshine or at least warm rains, not this freezing cold stuff.  I am ready to hear the birds singing and squirrels prancing all over the yard.  I miss green grass and swaying tree branches, heavy with pretty glossy green leaves.  *sigh*  In keeping with that line of thought, lemon ice cream came to mind to add a bit of sparkley happiness to my rather dull, bland life as of late.  Lemon is always cheery and bright.   Just what I needed!

This lemon ice cream is a bit different from most I've made in that it doesn't freeze totally solid and remains semi-soft, almost a gelato of sorts.  I honestly don't think you even NEED an ice cream maker to do this recipe as it fairly much looked the same going in and coming out of it.  *shrug*  It is a custard base, as most ice creams tend to be and gets a wallop of flavor from lemon curd and lemon zest.  I *love* lemon curd like I'm some ex-patriot of Britain or something.  Thankfully lemon curd is becoming more popular here in the US recently and I'm seeing more and more recipes using it.  (though I've still not ventured to make my own yet)  I have found a British brand (oddly) of lemon curd that I like at my grocery store that has actual lemon fruit chunks in it and I adore it.  You can see it in the picture...and I think it really added to the homemade feel of the ice cream. 

I know you may think lemon ice cream would be a bit sour but its honestly not.  The small addition of vanilla evens it out and it nearly has a "lemon cream" feel to it rather than straight on zippy lemon.  Remember the orange push up pops as a kid?  They had that vanilla ice cream center in them.  This kinda reminds me of that - but with lemon.  Still not working for ya?  How about vanilla custard meets lemon pudding?  That's about right on.  Its a lovely dance of balanced flavors in any event.  Enough to make you pucker but not enough to make it sour...its a sprite, bright flavor that makes me feel like spring might be just around the corner very soon.  Make yourself some sunshine...bask in the ice creamy glory.   :)

Lemon Ice Cream

3 Large Egg Yolks
½ cup Sugar
1 tsp Clear Imitation Vanilla Extract (keeps the color cleaner but you can use regular)
pinch of salt
1 cup Whole Milk (or half & half)
1 cup Heavy Cream
1 cup Lemon Curd

Zest of one big lemon

Yellow food coloring (optional if you want it brighter)

In a bowl whisk together yolks, sugar, vanilla and salt.

Microwave milk and cream till fairly hot but not boiling. (can do in a double boiler as well)  Slowly pour a small amount of hot milk mix into the yolk mixture to temper it. Whisking constantly, drizzle the rest of the hot milk mix into the yolks. (go slowly so as to not scramble your eggs)

On medium low in a saucepan, heat the yolk/milk blend, CONSTANTLY whisking for about 15 minutes, till smooth and thick. (can do in double boiler as well) The custard should coat a wooden spoon when its done.
Strain mix through a fine mesh sieve and pour into a bowl. Cover with plastic and chill overnight.

Next day, stir in curd and lemon zest.  If using food coloring, add it now, one drop at a time till desired color.

Proceed with your ice cream maker’s instructions and freeze accordingly.

*NOTE*  if you want to try this without using the ice cream maker (as I surely think you can), I would quickly whip some air into it using my stand or hand mixer after adding the curd/zest and before freezing it.