Meyer Lemon Curd Ice Cream Recipes

Steps:

• Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
• Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
• Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.

Steps:

• Heat a circulating water bath or a pot of water on the stove to 167°F (75°C).
• Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 3 minutes. Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
• Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.
• The next day, churn the base in an ice cream maker according to the manufacturer's instructions.

Steps:

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Steps:

• Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
• Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
• Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.