• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Charlotte Pike

Award-winning cookery writer, teacher and chef

  • Home
  • About Me
    • About
    • Inspiration
  • My Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Baking
    • Recipe Index
  • My Shop
  • My Classes
  • My Foodie Guides
  • My Demos & Events
  • Contact Me
  • Charlotte’s Kitchen – Cooking & Catering
  • Online Consultations

Homemade lemon curd and ice cream

5 December 2012 By Charlotte Pike 12 Comments

La Costiera lemons

I’m really enjoying cooking with lemons this week. I always keep a couple in the fridge, being one of the most versatile ingredients in the kitchen. The very best I’ve found are from one of my very favourite online food retailers, Natoora. They are La Costiera unwaxed Amalfi lemons. The first impression you are left with is the size of these lemons: they’re huge. Well, compared to measly supermarket multipack lemons anyway. Their smell is intoxicating and you know you can use every last bit of the zest as they’re unwaxed.

Although I love cooking with lemons all year round, I’m finding them particularly inviting at the moment. Somehow, their flavour manages to be comforting, yet fresh at a time where so much of what we eat in the UK can be fairly bland and stodgy.

As I had comprehensively stocked up on these beauties, I decided to make some sweet treats to make their flavour last just that bit longer; homemade lemon curd and homemade lemon curd ice cream. Both of which are divine, and the ice cream was described as “the best ice cream I’ve ever eaten” by my boyfriend.

Keeping a jar of homemade lemon curd in the fridge is a very wise move in my book. It goes with so many things; on toast, in or on a cake, even swirled into some yoghurt for an easy pudding. I’ve just finished writing my cookery books, and some of the recipes I have enjoyed creating the most, have been homemade ice creams. Although I’d really like one, I don’t have an ice cream machine. I’ve had my eye on one for ages, but have other things to spend my money on at the moment, sadly. Still, I have discovered that it is really easy to make excellent ice cream at home with the minimum of equipment and this recipe is for a super buy gabapentin online india easy no-churn homemade ice cream. Another advantage I’ve also found, is just how useful it is to have a stash of homemade ice cream in the deep freeze. It is rare to find a really good shop-bought ice cream, and having your own to hand is particularly handy when you have guests over and haven’t prepared anything for pudding.

Homemade lemon curd on a hot slice of toasted sourdough

Homemade lemon curd

Gathering ingredients to make lemon curd

Makes one large Kilner jar full of curd

Ingredients

Juice of 6 lemons

150g butter

450g caster sugar

4 large free-range eggs

Method

Vigorously whisking the curd

1)    First, juice the lemons. I cheat and use the Magimix.

2)    Pour the juice into a heavy pan along with the butter and the sugar.

3)    Break the eggs into a large jug and whisk well. Set aside.

4)    Place the pan over a moderate heat and allow the butter to melt and sugar to dissolve.

5)    Now, pour in the egg, a little at a time, whisking well, keeping the pan over a moderate heat.

6)    Whisk and bring to the boil and keep it there for around 3 minutes

7)    Remove from the heat and pour into jam jars or a Kilner jar.

8)    Cool at room temperature before storing in the fridge, where it will keep for around 8 weeks.

Homemade lemon curd ice cream

Homemade no-churn lemon curd ice cream

Makes 2 large plastic boxes full

Ingredients

300ml double cream

350g homemade lemon curd

Zest and juice ½ lemon

Method

1)    Place the cream into a bowl and whisk until it forms soft peaks (I use the Kitchen Aid here).

2)    Drop in the curd and lemon zest and juice. Gently fold into the cream as evenly as you can. You want it swirled through rather than evenly mix.

3)    Tip into one or two plastic food boxes and freeze overnight until firm.

 

 

Filed Under: Baking Tagged With: easy homemade ice cream, homemade lemon curd ice cream recipe, homemade lemon curd recipe, lemon ice cream, NO churn homemade ice cream recipe

Reader Interactions

Comments

  1. Jacqueline says

    6 December 2012 at 12:01 am

    I love all things lemon Charlotte and this looks pretty amazing. I think I will be dreaming about this ice cream tonight (especially as I am on a fast day today!)

    Reply
    • Charlotte Pike says

      6 December 2012 at 9:58 am

      Thank you Jac – I really do recommend the ice cream, it’s lovely!

      Reply
  2. Jude A Trifle Rushed says

    6 December 2012 at 1:57 pm

    How delicious, I agree a jar of lemon curd is always useful and I always have a tub of homemade vanilla ice cream in the freezer, but I haven’t tried lemon curd ice cream, so as soon as there is some space freed up, I’ll make some.

    Reply
    • Charlotte Pike says

      6 December 2012 at 5:16 pm

      Thank you Jude – hope you like it! The extra juice and zest add a lovely zing to the ice cream.

      Reply
  3. Jayne says

    6 December 2012 at 3:10 pm

    I too love lemons from Amalfi. If my husband goes to Naples he always brings me some back! I love both lemon curd and ice-cream so both of your recipes sound heavenly to me!

    Reply
    • Charlotte Pike says

      6 December 2012 at 5:17 pm

      You lucky thing Jayne! I’m hoping to get to Italy in 2013…we’ll see! I really do recommend trying both recipes : )

      Reply
  4. laura@howtocookgoodfood says

    6 December 2012 at 4:18 pm

    I think you can’t beat any recipe that uses good lemons. Yours do look amazing and I have no doubt that the ice cream tastes wonderful. I only just got my ice cream maker this year but have had lots of fun with it, especially joining in with Kavey’s BSFIC challenge. Having said that, it is possible to make decent ice cream without one!

    Reply
    • Charlotte Pike says

      6 December 2012 at 5:19 pm

      Thank you Laura. Anything made using those lemons is pretty special – they are wonderful. Which ice cream maker did you get? I have my eye on the Cuisinart one…

      Reply
  5. Rachel says

    6 December 2012 at 4:54 pm

    I love lemon curd and the ice cream is so easy to do! I think it would go really well with mince pies 🙂

    Reply
    • Charlotte Pike says

      6 December 2012 at 5:19 pm

      Good idea Rachel! This has been one of the most popular things I’ve made recently!

      Reply
  6. Charlotte Pike says

    19 December 2012 at 12:36 pm

    This is wonderful to hear, Rachel. Wishing you all a very Happy Christmas!

    Reply

Trackbacks

  1. Christmas Mince Pies | Blissfully Scrumptious says:
    18 December 2012 at 12:30 pm

    […] I served my mince pies with a delicious home-made lemon curd ice cream – it was quick and easy too and totally delicious! You can find the recipe for this gorgeous ice-cream thanks to Charlotte at https://www.charlottepike.co.uk/2012/12/05/homemade-lemon-curd-and-ice-cream/ […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

Subscribe to my site

Get in touch

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Archives

Search

Facebook

Buy my cookbooks

Footer

About

  • About
  • Contact
  • Privacy Policy
  • Cookies

Latest Posts

  • Planning a New Kitchen
  • Charlotte’s Online Cookery Classes
  • Chorizo, Butterbean and Cabbage Soup
  • Pandemic Pantry Podcast Returns
  • Introducing Pandemic Pantry Podcast

Books

  • Charlotte's Private Cookery Class £250.00
  • Online Consultation - 30 Minutes £50.00
  • Online Consultation - 60 Minutes £100.00
  • SMOKED by Charlotte Pike £18.99
  • Fermented by Charlotte Pike £18.99

Copyright © 2021 Charlotte Pike.
Website by Callia Web