Lemon Curd Ice Cream: Two Ways

This is the post in which everything comes full circle. The egg yolks from all of my sour cocktail experimentation became a delightfully large batch of lemon curd. Now left with more curd than a girl can possibly pop into mini tarts or spread onto scones, I decided to freeze it. Freeze it in cream, that is!

Lemon curd ice cream is simple to make and always a crowd pleaser. Indulgent, with just enough brightness from the citrus. Building from the cream and lemon curd base, feel free to experiment with different flavors that compliment lemon. Here are two of my favorites:

Lemon Curd Ice Cream  / Fernet Sour

2 cups whipping cream
1/2 cup lemon curd
2 ounces Fernet Branca
1 ounce Cherry Heering
bourbon cherry to garnish

Combine all ingredients into a mixer until it resembles whipped cream. Be sure to throw a towel over the top to avoid splattering. Transfer to an air tight container and freeze until solid, about three to four hours.* This flavor profile begs for a whiskey cherry garnish, don't you think?

Lemon Curd Ice Cream  / Licor 43
2 cups whipping cream
1/2 cup lemon curd
4 ounces Licor 43

Combine all ingredients into a mixer until it resembles whipped cream. Be sure to throw a towel over the top to avoid splattering. Transfer to an air tight container and freeze until solid, about three to four hours.* Drizzle with Licor 43. 

Cheers!


* You may of course use an ice cream maker. If, however, you are like me and do not have an ice cream maker, my recipes will never require the use of one.