Lemon curd ice cream?
I have a *lot* (maybe 2 cups) of homemade lemon curd-- textured like a custard-- and a brand new ice cream/ gelato maker. I'd love to put the two together, maybe with some blackberry syrup, but all the recipes I can find online have double or clotted cream, which is hard to find in the U.S.-- I guess because lemon curd isn't so common here.
Anyone have a recipe that can be adapted?
I'm not sure exactly what you're asking here but hopefully I can help. If you're trying to incorporate the curd and blackberry syrup into ice cream I think that's a great idea.
If you're trying to find a recipe where you can make ice cream out of lemon curd base, well then you're going to have a little bit more experimenting to do.
If you're trying to find an ice cream recipe that does NOT require double/clotted cream, then you're just looking in all the wrong places - there are plenty of ice cream recipes out there.
This is my overall take on the subject though: find yourself a nice ice cream recipe. The ice cream maker probably has a little booklet with some recipes - I wouldn't look much further than there. When the ice cream is 99.9% complete simply spoon/pour in the lemon curd and black berry syrup and let the ingredients mix in. After that, scoop out the ice cream into a separate container, pop it in the freezer for a few hours to harden completely, and then enjoy!!
You can do whatever you want but I would skip the extract, frankly. I'm not big on extracts myself - I think that they can give an off taste to things sometimes. Of course, there's always a place for good vanilla and peppermint! If you want to add some fresh lemon flavor aside from the curd, I would suggest adding some lemon zest. Have fun with the new ice cream maker.
Lucky you!! Coming into a wealth of lemon curd is always a good thing.
I actually made some lemon curd ice cream a few months back. I followed the directions that came with the ice cream machine for strawberry ice cream but added the lemon curd in place of the strawberries in the recipe. I used heavy cream and non-homogenized whole milk from the local dairy (I live in MN).
Overall I was happy with my first attempt. The lemon curd was made from meyer lemons so the 'lemon' taste of the ice cream was not as strong as I would have preferred, although the aroma was heavenly. Secondly the texture was on the grainy side; I think this is mostly due to the inherent crappiness of my ice cream maker (I won it at a social event) I think a better quality machine would produce smoother results.
If I were to make it again I would a) use lemon zest or temper in some lemon juice to create a stronger flavor and b) borrow a better ice cream maker from a friend.
At any rate I served the lemon curd ice cream with a black currant-red wine sauce and a small extra dollop of lemon curd on top- all of my guests licked the bowls.
PS. I would be sure to let whatever mixture you create to sit in the fridge overnight before making into ice cream- I think this always enhances the flavors of the final product.
I froze my leftover lemon curd and ate it by spoonfuls from the freezer. Even frozen it was delish. I think I would blend it into a nice vanilla ice cream and have a lemon mousse ice cream.