Lemon Ripple Ice Cream, this is THE ice cream I have wanted to make throughout my entire life. Creamy with tart lemon curd rippled through. If you love lemon, like I do, then trust me when I say you need to make this luscious ice cream.
This luscious Lemon Ripple Ice Cream really is a dream come true for me. I adore lemons. Also, I heard Jamie Oliver once say that if there weren’t lemons in his kitchen he’d give up cooking. I doubt he meant it quite to that extreme, but I do understand his passion for them.
Happily I use them in savoury recipes such as my Tangy Lemon Potato Salad and sweet recipes such as this delightful Lemony Strawberry Pavlova. Their flavour is so transferable between both sweet and savoury dishes.
Here, in this Lemon Ripple Ice Cream, there is a wonderful soft, creamy lemon background flavour, with bursts of tart, intense citrus lemon. The combination of both the subtle and vibrant creates a tastebud sensation that draws you into a dreamy world of lemony loveliness.
Whilst you absolutely could eat this ice cream in a cone, for me, I wanted nothing to interrupt the pure creamy sensation of eating it with just a spoon. I wasn’t disappointed!
This Lemon Ripple Ice Cream is deceivingly rich. I feared whilst churning it yesterday in my new Andrew James Ice Cream Maker, that none would actually make it to the freezer. Happily I restrained myself. I am so glad that I did. Tasting it today, frozen, yet softened enough to scoop, was reward for my patience and restraint!
Just a quick note on ingredients; if you don’t have lemon extract, which is available online and in good supermarkets, don’t worry, the lemon curd added during the churning process will still provide a great lemon flavour. As for the lemon curd, use a good quality tart one, without bits. I love lemon curd with real peel in it, but this is not the place to use it.
Recipe: Makes 750ml Lemon Ripple Ice Cream
300ml Double Cream
300ml Whole or Semi Skimmed Milk
4 Large Free Range Egg Yolks
6tbsp Caster Sugar
1tsp Corn Flour
1tsp Vanilla Extract – I use Nielsen Massey
1tsp Lemon Extract – I use Nielsen-Massey
300g Best Quality Lemon Curd – I used Waitrose new waitrose 1 lemon curd, it is beautifully tart
Method: Ensure the frozen ‘bowl’ of your ice cream maker has been in the freezer for 24 hours or according to the manufacturers instructions.
Note – For step by step photos of the custard base cooking process please see Very Vanilla Ice Cream
- Place the cream and milk into a large saucepan on a medium heat.
- Heat until just before the liquid boils, you will see little bubbles form around the outside rim – this is known as the scalding point, once reached remove from the heat.
- In a large bowl whisk together the egg yolks, sugar, extracts and corn flour until pale and thickened.
- With the whisk still running on low, slowly pour the hot cream into the egg mixture.
- Tip the entire mixture back into the saucepan, place over a medium/low heat stirring constantly until it thickens and coats the back of a wooden spoon.
- Remove from the heat.
- Pour the hot custard through a sieve into a large bowl.
- Place cling film directly on to the surface of the custard to prevent a skin from forming.
- Leave to cool and then chill in the fridge. Once chilled transfer to a jug.
- Set up your ice cream maker and if it is like mine, it will need to be switched on and churning before pouring in the custard.
- Pour in the custard through the shoot and leave to churn until softly frozen.
- Add half of the lemon curd, I use a teaspoon and added it one teaspoon at a time, through the hole, so that it slowly becomes incorporated within the ice cream.
- When the ice cream is soft but can hold its shape stop the ice cream maker.
- Transfer the ice cream to a freezer proof tub.
- Spoon the remaining lemon curd on to the ice cream.
- Use a spoon to gently ripple the lemon curd through the ice cream.
- Resist the urge to just dive in with a spoon, as this really tastes better once it is properly frozen.
- Pop the lid on and place in the freezer for 12 hours or ideally overnight. Why ideally? Because then you’ll be asleep and not thinking about the ice cream 😉
- To serve, remove the tub from the freezer 15 minutes before scooping to allow it to soften.
Serve scooped into elegant dessert bowls or enjoy in an ice cream cone. Either way prepare yourself to fall ompletely, head over heels in love, with a new flavour of ice cream – Lemon Ripple Ice Cream.
Lemon Ripple Ice Cream is very much a dreamily, creamy ice cream, not in any way a sorbet – which by the way I love and am working on a recipe.
This ice cream would make the perfect dessert after a spicy, hot meal. Refreshing, creamy and palette cleansing, yet you still feel like you’ve had dessert.
However and whenever you eat this delicious ice cream, be sure to enjoy it with others. Listen to the oohs and aahs of your loved ones enjoying something really, really good. It will make you smile 😀
If you have loved this Lemon Ripple Ice Cream recipe here are some others that you may also want to try:
I love being able to create my own ice cream flavours at home. Having an ice cream maker makes it so easy. Preparing the custard takes 15 minutes, then the custard is left to cool. Churning takes about 20 minutes and you can eat the ice cream scooped from the ice cream maker, if you want a soft set ice cream. Otherwise overnight in the freezer and you have any flavour ice cream you like!
That can never be a bad thing eh???
Thank you for your comments, photos on social media, I absolutely love seeing your makes and bakes. It still thrills me every time someone uses one of my recipes.
Have fun feasting, sharing and making people smile.