Equipment
- 1 stand mixer or hand mixer
- 1 large bowl
- 2 small saucepans
- 2 medium bowls
- 1 sieve
Ingredients
Lemon Curd
- 50 grams granulated sugar
- 1 tsp lemon zest , 1 large lemon
- 1 large egg , room temperature
- 1 large egg yolk, room temperature
- 60 mL freshly-squeezed lemon juice
- 42 grams unsalted butter , softened or melted
- tiny pinch fine sea salt
Ice Cream
- 56 grams salted butter, browned and cooled
- 480 mL heavy whipping cream, cold
- 396 grams sweetened condensed milk
- tiny pinch fine sea salt
- 60 mL freshly-squeezed lemon juice, (1 large or 2 small lemons)
- 1/4 tsp cinnamon
- 25 grams light brown sugar
Method
Lemon Curd
- Combine the sugar, eggs, lemon juice & zest, butter and salt in a small nonstick or enameled (NOT metal) saucepan over medium-low heat.*50 grams granulated sugar, 1 tsp lemon zest 1 large lemon, 1 large egg room temperature, 1 large egg yolk room temperature, 60 mL freshly-squeezed lemon juice, tiny pinch fine sea salt, 42 grams unsalted butter softened or melted
- Whisk continuously until it thickens, about 5 minutes, just until it reaches about 170F (77C) - don't go over. It should be thick enough to coat the back of a spoon.
- While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator.
Brown Butter
- If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat.56 grams salted butter browned and cooled
- Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.
- Once it begins to foam, you won't be able to see what's happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
- Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color.
- Pour the butter, with all the little solid bits, into a heat safe jar and allow it to cool completely to room temperature. You can refrigerate it for a little but make sure it's still soft when you use it.
Ice Cream
- Place the heavy whipping cream in the bowl of a stand mixer (or a large bowl with an electric mixer) and beat it at medium speed until it starts to thicken (so it doesn't splash). Increase the speed to high and beat just until it forms stiff peaks.480 mL heavy whipping cream cold
- Add the sweetened condensed milk, lemon juice and salt and beat again just until it's fully combined.396 grams sweetened condensed milk, tiny pinch fine sea salt, 60 mL freshly-squeezed lemon juice (1 large or 2 small lemons)
- Add the brown sugar, cinnamon, half of the chilled lemon curd and half of the cooled brown butter. Fold 4-5 times, just until they're swirled into the ice cream and NOT completely combined.1/4 tsp cinnamon, 25 grams light brown sugar
- Spread 1/2 of the ice cream into a deep pan and drop globs of the chilled lemon curd and brown butter on top of the ice cream and use a knife to swirl it back and forth.
- Repeat with the rest of the ice cream, lemon curd and brown butter.
- Cover the pan with a lid, plastic wrap or foil and place it in the freezer for at least 8 hours or overnight.
Notes
*If you only have metal pans, use a double boiler with a glass bowl. If you make lemon curd in a metal pan or bowl, the acidic lemon juice can react with the metal and make your curd taste metallic.
Nutrition
Calories: 407kcalCarbohydrates: 41gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 79mgSodium: 102mgPotassium: 228mgFiber: 1gSugar: 33gVitamin A: 960IUVitamin C: 3mgCalcium: 155mgIron: 1mg