This Lime Curd Frozen Custard is tangy and refreshing. You will love its extra creaminess and richness.
What is fruit curd?
Fruit curd is a mixture of eggs, butter, sugar, and fruit juice, usually lemon or lime, which is gently cooked until it has thickened. It’s wonderful spread on biscuits or scones, as a dessert topping, or as a cake or tart filling.
I made some homemade lime curd for these Mini Key Lime Cheesecakes and had quite a bit leftover, which I didn’t want to go to waste. This is a great way to save all of the deliciousness of the fruit curd by freezing it in frozen custard ice cream!
What is frozen custard?
Frozen custard is a form of ice cream with a higher percentage of egg yolk. It’s super smooth and rich. It’s also easier to scoop straight from the freezer.
How to make frozen custard with fruit curd:
Making both the curd and the frozen custard requires cooking the ingredients.
The ingredients for the curd are cooked in a bowl set over simmering water while whisking constantly until the mixture thickens. You then refrigerate it.
Making the frozen custard requires gently tempering the eggs with a heated cream, half and half, and sugar mixture. You do this so that your eggs won’t coagulate like scrambled eggs.
Yes, you will be doing a lot of whisking and stirring, but the tasty results will be worth it.
Make the curd the day before you make the ice cream, or up to two weeks in advance.
You will have more curd than you need for this recipe. Just try not to eat it all with a spoon straight from the jar before you make the frozen custard.
This is my final contribution for #BBQWeek, an event hosted by A Kitchen Hoor’s Adventure and Family Around the Table. Before the recipe for this ice cream, be sure to check out the rest of the Barbecue Week recipes from some of my flavor food bloggers.
P.S. The photo on the right in the logo is my delicious grilled pork burger from last year’s #BBQWeek!
Lime Curd Frozen Custard Recipe
Author: Karen Kerr
For the Curd
- 3 large eggs
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lime (or lemon) juice
- 1/2 cup unsalted butter
For the Frozen Custard
- 2 cups heavy cream
- 1 cup half and half
- 1 1/4 cups sugar
- 6 large egg yolks
- 1 1/4 cups lime or lemon curd
How to cook Lime Curd Frozen Custard Recipe
To Make the Curd
- Whisk together the eggs, egg yolks, sugar, and juice in a medium bowl.
- Place the bowl over a pan of simmering water and add the butter.
- Cook the ingredients, whisking constantly, until the mixture thickens to the consistency of yogurt.
- Press the mixture through a fine mesh strainer into a heat proof bowl.
- Cover with plastic wrap, pressing it against the top of the mixture, and refrigerate until chilled.
- Store in the refrigerator for up to two weeks.
To Make the Frozen Custard
- In a 3 quart sauce pan over medium low heat, add the cream, half and half, and sugar.
- Cook, stirring, until the edges begin to get a bit foamy.
- In a separate bowl, mix the egg yolks with a hand mixer until pale yellow.
- Slowly add about 1/3 of the cream and sugar mixture to the egg mixture while whisking constantly.
- Pour the egg yolk mixture into the rest of the cream mixture in the pan and cook, stirring constantly, over low heat until the mixture coats the back of a spoon and reaches a temperature of about 155 degrees F (no higher than 160 degrees F).
- Pour the mixture into a bowl, cover with plastic wrap, pressing it against the top, and refrigerate until cold.
- Freeze the custard in an ice cream maker until it has almost thickened. Near the end, add the lime curd, and continue to freeze another few minutes.
- Scrape the mixture into a container, cover with plastic wrap pressed against the mixture, and place in the freezer for at least 6 hours.
Karen’s Kitchen Stories
ice cream, frozen custard, lime curd