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Question: I had a lovely ice cream made with lemon curd the other night....
- Thread starter traca
- Start date
andreaindc
Well-known member
Here are two. Neither T&T...
With home-made curd & a custard base:
http://www.taste.com.au/recipes/9582/lemon+curd+ice+cream
With prepared curd & cream:
http://www.bbc.co.uk/food/recipes/database/3wayswithlemoncurd_67266.shtml
With home-made curd & a custard base:
http://www.taste.com.au/recipes/9582/lemon+curd+ice+cream
With prepared curd & cream:
http://www.bbc.co.uk/food/recipes/database/3wayswithlemoncurd_67266.shtml
andreaindc
Well-known member
One more from chef2chef.net...
Title: Lemon Curd Ice Cream
Yield: 1
Ingredients
4 tb lemon curd
45 g caster sugar
300 ml double cream
4 free range eggs
100 g icing sugar
Instructions
Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and
stir in yolks.
Whisk egg whites until stiff in another bowl, then whisk in icing sugar to
make a meringue.
Fold lemon curd into cream mixture. Using a balloon whisk fold meringue
into
cream mixture. Always add lighter mixture to heavier - that way you do not
break down volume.
Pour into shallow freezer container and freeze until set. The mixture will
not
require whisking or stirring during freezing.
Converted by MC_Buster.
Per serving: 389 Calories (kcal); trace Total Fat; (0% calories from fat);
0g Protein; 100g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Lemon Curd Ice Cream
Yield: 1
Ingredients
4 tb lemon curd
45 g caster sugar
300 ml double cream
4 free range eggs
100 g icing sugar
Instructions
Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and
stir in yolks.
Whisk egg whites until stiff in another bowl, then whisk in icing sugar to
make a meringue.
Fold lemon curd into cream mixture. Using a balloon whisk fold meringue
into
cream mixture. Always add lighter mixture to heavier - that way you do not
break down volume.
Pour into shallow freezer container and freeze until set. The mixture will
not
require whisking or stirring during freezing.
Converted by MC_Buster.
Per serving: 389 Calories (kcal); trace Total Fat; (0% calories from fat);
0g Protein; 100g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Maida Heatter's White Pepper and Ginger Lemon Cake
Serving Size : Bundt Cake
2 large lemons -- zest finely grated
2 tablespoons fresh lemon juice
1 by-1/2 inch piece fresh ginger (see note)
3 cups all-purpose flour -- plus more for dusting
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons freshly ground white pepper
1 cup unsalted butter -- at room temperature
1 3/4 cups granulated sugar
3 eggs
1 cup buttermilk
Lemon glaze
1/3 cup lemon juice
1/2 cup granulated sugar
Cake: Adjust the oven rack one-third up from the bottom of the oven and preheat the oven to 325 degrees. Butter a 10- to 12-cup Bundt pan. Dust with flour and shake out any excess.
In a small cup, combine the zest and juice. Grate (do not mince) the ginger and add it to the lemon juice mixture. Set aside. Sift together the flour, baking soda and baking powder, salt and pepper. Set aside.
In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, 1 at a time, beating until incorporated after each addition. Reduce the speed to low, add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined.
Scrape the batter into the prepared pan. Smooth the top by briskly rotating the pan first in one direction, then the other (the batter should be rather heavy).
Bake for 70 to 80 minutes, until a cake tester inserted gently in the middle comes out clean and dry. (If you have used a 12-cup pan, the cake will not rise to the top of the pan, but that is all right.) Make glaze as soon as the cake is put in the oven to allow the flavors time to meld.
Let the cake stand in the pan for 5 to 10 minutes. Cover with a rack, turn the pan and rack over, remove the pan and place the cake on the rack over a large piece of aluminum foil to catch drippings of the glaze. Glaze the cake while it is still warm. After the cake is removed from the pan but while it is still warm, stir the glaze to recombine. Using a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all of the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. Set aside until cool.
Using 2 wide metal spatulas, or using a flat-sided baking sheet as a spatula, transfer the cake to a serving plate. The cake is even better if it ages for a day or two covered with plastic wrap -- the spicy hotness cools a bit as it ages.
Glaze: In a bowl, combine the juice and sugar. Makes about 1/2 cup.
Serving Size : Bundt Cake
2 large lemons -- zest finely grated
2 tablespoons fresh lemon juice
1 by-1/2 inch piece fresh ginger (see note)
3 cups all-purpose flour -- plus more for dusting
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons freshly ground white pepper
1 cup unsalted butter -- at room temperature
1 3/4 cups granulated sugar
3 eggs
1 cup buttermilk
Lemon glaze
1/3 cup lemon juice
1/2 cup granulated sugar
Cake: Adjust the oven rack one-third up from the bottom of the oven and preheat the oven to 325 degrees. Butter a 10- to 12-cup Bundt pan. Dust with flour and shake out any excess.
In a small cup, combine the zest and juice. Grate (do not mince) the ginger and add it to the lemon juice mixture. Set aside. Sift together the flour, baking soda and baking powder, salt and pepper. Set aside.
In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, 1 at a time, beating until incorporated after each addition. Reduce the speed to low, add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined.
Scrape the batter into the prepared pan. Smooth the top by briskly rotating the pan first in one direction, then the other (the batter should be rather heavy).
Bake for 70 to 80 minutes, until a cake tester inserted gently in the middle comes out clean and dry. (If you have used a 12-cup pan, the cake will not rise to the top of the pan, but that is all right.) Make glaze as soon as the cake is put in the oven to allow the flavors time to meld.
Let the cake stand in the pan for 5 to 10 minutes. Cover with a rack, turn the pan and rack over, remove the pan and place the cake on the rack over a large piece of aluminum foil to catch drippings of the glaze. Glaze the cake while it is still warm. After the cake is removed from the pan but while it is still warm, stir the glaze to recombine. Using a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all of the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. Set aside until cool.
Using 2 wide metal spatulas, or using a flat-sided baking sheet as a spatula, transfer the cake to a serving plate. The cake is even better if it ages for a day or two covered with plastic wrap -- the spicy hotness cools a bit as it ages.
Glaze: In a bowl, combine the juice and sugar. Makes about 1/2 cup.
Funny, Luisa just posted this one, above here. REC Lemon Curd Pie
Not exactly what you described, but maybe close?
Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
Crust
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided
Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar
For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
for crust: Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
For meringue:
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
http://www.epicurious.com/recipes/recipe_views/views/237881
Not exactly what you described, but maybe close?
Lemon curd
2 large eggs
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
Pinch of salt
Crust
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream, slightly softened, divided
Meringue
4 large egg whites, room temperature
Pinch of cream of tartar
6 tablespoons sugar
For lemon curd:
Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
for crust: Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
For meringue:
Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
http://www.epicurious.com/recipes/recipe_views/views/237881
Found it!! REC: Lemon Ice Cream (curd)
Lemon Ice Cream
2 large eggs
1 cup sugar
1/2 cup fresh lemon juice (from 5-6 lemons)
2 tablespoons butter
1 tsp lemon extract
2 cups light cream
Combine the eggs, sugar, lemon juice and butter in the top of a double boiler. Place over simmering water and beat constantly until mixture thickens, about 15 mins.
Allow lemon curd to cool slightly.
Stir in the lemon extract and cream.
Cover and refrigerate until cold, or overnight.
Stir the cold custard well, then freeze in 1 or 2 batches according to manuf. instructions.
When finished, the ice cream will be soft and ready to eat
Variation: Lemon Meringue Pie Ice Cream
add 1/2 cup mini marshmallows and 1/2 cup crumbled graham crackers to the machine when ice cream is semi frozen.Allow machine to mix in the additional ingredients.
Bruce Weinstein, "The Ultimate Ice Cream Book."
Lemon Ice Cream
2 large eggs
1 cup sugar
1/2 cup fresh lemon juice (from 5-6 lemons)
2 tablespoons butter
1 tsp lemon extract
2 cups light cream
Combine the eggs, sugar, lemon juice and butter in the top of a double boiler. Place over simmering water and beat constantly until mixture thickens, about 15 mins.
Allow lemon curd to cool slightly.
Stir in the lemon extract and cream.
Cover and refrigerate until cold, or overnight.
Stir the cold custard well, then freeze in 1 or 2 batches according to manuf. instructions.
When finished, the ice cream will be soft and ready to eat
Variation: Lemon Meringue Pie Ice Cream
add 1/2 cup mini marshmallows and 1/2 cup crumbled graham crackers to the machine when ice cream is semi frozen.Allow machine to mix in the additional ingredients.
Bruce Weinstein, "The Ultimate Ice Cream Book."
Thanks everyone! Wow...I want to make them all....
Big crimp in my ice cream making frenzy. I left a key piece of my machine at a friend's house over the weekend. She's a long ferry ride away....so near and yet so far--especially when I want to make more ice cream. LOL!
Ah well...I know what I'll be making when I get back in business... smileys/smile.gif
Big crimp in my ice cream making frenzy. I left a key piece of my machine at a friend's house over the weekend. She's a long ferry ride away....so near and yet so far--especially when I want to make more ice cream. LOL!
Ah well...I know what I'll be making when I get back in business... smileys/smile.gif
Traca, it gives a little burn at the back of the throat, helped along with
the bitey lemon glaze that saturates the cake.
I usually dislike glazes as they feel like I'm eating hardened sugar. But this simple one seems to really add to the cake, moistening and adding an extra zip with each bite.
The first time I made this cake I picked through a peppercorn mixture to collect enough white ones and ground just those. The next time I made it with black peppercorns...not much of a difference, except in appearance. You don't know white pepper is in the cake, but you do see the flecks if you use the black.
If you have it, I'd try the white ones first.
the bitey lemon glaze that saturates the cake.
I usually dislike glazes as they feel like I'm eating hardened sugar. But this simple one seems to really add to the cake, moistening and adding an extra zip with each bite.
The first time I made this cake I picked through a peppercorn mixture to collect enough white ones and ground just those. The next time I made it with black peppercorns...not much of a difference, except in appearance. You don't know white pepper is in the cake, but you do see the flecks if you use the black.
If you have it, I'd try the white ones first.