Tangy Lemon Curd Ice Cream

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


If you’re looking for extra creamy, extra tangy, lemon curd ice cream, you need go no further than this recipe!

I’ve made lemon curd ice cream before for my Lemon Baked Alaskas, which was great (and more healthy actually), but this version has definitely got the ‘wow factor’. It’s ultra creamy – in fact the creamiest ice cream I’ve made todate. No ice crystals in this baby.

If I could make one teeny suggestion, it would be that, to my taste at least, it wasn’t anywhere near tangy enough (and, trust me, my home-made lemon curd was tangy to start with). So I added the zest and juice of a whole lemon into the mix and whammo! Perfection. I’ve added that addition as an optional step and suggested that you taste the ice cream first before adding the extra zest and juice in increments. Bear in mind, I like my lemon ice cream to border on mouth puckeringly sour.

Thanks to Delicious.com.au for this recipe. It’s a definite keeper and one that I will absolutely be making again. If you’re concerned that the ice cream might be too tart for your family’s taste, try serving it in a bowl along with some crushed meringues, or fold some chopped marshmallows through the mixture before freezing it. As for me, I think it’s perfect as it is… Enjoy!



Indulge in a burst of citrus sunshine! This creamy ice cream is infused with the vibrant flavor of tangy lemon curd. Perfect for a refreshing summer treat or whenever you crave a zesty pick-me-up…enjoy with fresh berries for extra sweetness.
No ratings yet
Prep Time 5 minutes
Cook Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Servings 1 Litre
Calories 3457 kcal



  • 1/3 cup caster sugar
  • 5 fl oz water
  • 3 egg yolks
  • 20 fl oz thickened cream
  • 1/4 tsp vanilla extract
  • 10.5 oz good-quality lemon curd (I made my own)
  • Optional: Zest and juice of one lemon*


  • Stir sugar in a small pan with the water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
  • Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute or until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
  • In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
  • Taste to check whether you’re happy with the flavour. If you want more tang, add the zest and juice of one lemon – (add in increments until you reach the flavour you want).
  • Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze for 4 hours or overnight until firm. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
  • Serve straight from the freezer.


*If you prefer your ice cream to be very smooth, add the juice but don’t add the zest.


Calories: 3457kcalCarbohydrates: 265gProtein: 33gFat: 257gSaturated Fat: 160gPolyunsaturated Fat: 12gMonounsaturated Fat: 61gTrans Fat: 1gCholesterol: 1257mgSodium: 1088mgPotassium: 628mgFiber: 1gSugar: 263gVitamin A: 9540IUVitamin C: 4mgCalcium: 468mgIron: 2mg
Keyword Ice Cream, Lemon Curd Ice Cream
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

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