Perfect Lemon Curd for Ice Cream
A delicious tart lemon curd that will stay soft when frozen in ice cream. Recipe comes from Hello, My Name is Ice Cream by Dana Cree.
Servings: 0
- 5 g (2 tsp) lemon zest 2-3 lemons worth
- 100 g (1/2 cup) lemon juice 2-4 lemons worth
- 200 g (1 cup) sugar
- 100 g (1/2 cup) corn syrup or glucose syrup
- 2 eggs
Prepare your double boiler with about 2 inches of water in a pot. Heat until it beings to simmer.
Add lemon zest, eggs, sugar and glucose to a medium bowl that is a couple inches smaller than the pot you will use for the double boiler. Whisk to combine.
Turn the heat down to medium low and place the bowl of ingredients over the water. Add the lemon juice and whisk constantly until mixture becomes frothy and thick enough to form small peaks when drizzled with a spoon. This takes quite a bit of time so be ready to wear out your arms. The temperature should reach between 170-180 degrees F.
Remove from heat and add butter a tablespoon or two at a time, whisking and allowing to melt before adding more. If the mixture gets too cool to melt the butter, place it over the warm water (with the stove off) briefly to help melt the butter.
Store the curd in a bowl with plastic wrap snugly on top so that no air can get in. Keep sin refrigerator for 1 week and three months in the freezer.