Lemon Curd Ice Cream is our favourite frozen dessert to make in the summer when fresh blueberries are in season.
Our quick & easy recipe is prepared using an Ice Cream Maker.
The decadent dessert features creamy vanilla ice cream, tart lemon curd, swirls of blueberry jam and fresh blueberries. It’s a bright and refreshing ice cream perfect for those who love fruit flavoured sweets.
Enjoy as a cool scoop on a hot day or serve as a special dessert like an ice cream sundae with fresh berries, wafer cookies, cupcakes or muffins.
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My Family Loves Lemon Curd Blueberry Ice Cream
What family doesn’t love ice cream?
I spent months researching Toronto’s best ice cream & gelato. In search of the city’s most drool-worthy frozen desserts, I found endless inspiring flavour combinations.
Over the years each family member has developed a penchant for a particular flavour. I love Chocolate Peanut Butter, Dad hearts Jamoca Almond Fudge, Mom adores Mint Chocolate Chip and my sister raves for Lemon Blueberry Ice Cream.
My family loves lemon curd and blueberry jam so I wanted to create a high quality creamy ice cream that combined the two complimentary ingredients, which we often enjoy as Lemon Blueberry Muffins.
I used an ice cream maker to churn a vanilla custard that produces a thick and rich ice cream base. Dollops of lemon curd and swirls of blueberry jam are then folded into the churned ice cream before freezing.
The sweetness of the blueberries and tartness of the creamy lemon curd make this the perfect ice cream recipe to serve at Mother’s Day, bridal showers, baby showers or Afternoon Tea.
What Is Ice Cream?
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with sweetener such as sugar, and flavourings such as cocoa or vanilla.
The mixture is stirred to incorporate air and is cooled below the freezing point of water to prevent undesirable ice crystals from forming. The result is a smooth, semi-solid foam that is stored at very low temperatures.
The meaning of the name “ice cream” varies from one country to another. Terms such as frozen custard, frozen yogurt, sorbet and gelato are used to distinguish different varieties and styles.
Ice cream may also be served in dishes, for eating with a spoon, or licked from edible cones. Ice cream may be served with other desserts, such as pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and eye-popping Baked Alaska.
You May Also Enjoy These Ice Cream Recipes…
- Tropical Coconut Mango Ice Cream Sundae
- Espresso Coffee Java Chip Ice Cream
- Maple Black Walnut Ice Cream
- Blueberry Cream Cheese Earl Grey Ice Cream
- Buttered Popcorn Ice Cream with Caramel
- Chocolate Chip Caramel Banana Nut Ice Cream
History Of Ice Cream
The origins of frozen desserts are unknown, though there are several often repeated legends dated as early as the 3rd millenium in ancient China.
According to one legendary origin myth, the Roman Emperor Nero had ice collected from the Apennine Mountains to produce the first sorbet mixed with honey and wine. Other legends say ice cream originated in the Mongolian empire and first spread to China during its expansion.
Its spread throughout Europe is sometimes attributed to Arab traders, but more often to Marco Polo. Though it’s not mentioned in any of his writings, Polo is often credited with introducing sorbet-style desserts to Italy after learning of it during his travels to China.
The Italian duchess Catherine de’ Medici is said to have introduced flavoured sorbet ices to France when she brought some Italian chefs with her to France upon marrying the Duke of Orléans in 1533. One hundred years later, Charles I of England was reportedly so impressed by the “frozen snow” that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royals only treat.
Snow was used to cool drinks in Greece around 500 BC and Hippocrates is known to have criticized chilled drinks for causing “fluxes of the stomach”. Snow collected from the lower slopes of mountains was unsanitary and iced drinks were believed to cause convulsions, colic and a host of other ailments. Seneca criticized the extravagant costs associated with iced desserts in an era without refrigeration.
Ice cream was made possible only by the discovery of the endothermic effect. Prior to this, cream could only be chilled but not frozen. It was the addition of salt, that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze. The first known record of this comes from the Indian poem Pancatantra, dating to the 4th century AD.
Best Ice Cream Maker
Looking for the best ice cream maker to make homemade gelato, granita, sorbet and sherbet?
You don’t have to own a gelato shop or ice cream parlour to enjoy decadent gourmet ice cream scoops or soft serve at home.
Affordable ice cream makers typically sell for under $100 dollars and include a main base with on/off switch, frozen bowl, paddle attachment and lid. The box usually includes instructions on how to use the ice cream maker and a few easy recipes to get you started.
- Hamilton Beach Ice Cream Maker: 1.5 quart ice cream maker is fully automatic and features a compact bowl that freezes in less than 4 hours. Available in white and red.
- Cuisinart Ice Cream Maker: 2 quart ice cream maker features brushed stainless steel exterior and handy spout for adding mixins.
- Whynter Ice Cream Maker: splurge on this premium professional quality product that has a capacity of 2.1 quarts.
Lemon Curd Ice Cream Recipe Tips
If it’s your first time making homemade Lemon Curd Ice Cream we suggest reading our step by step recipe from top to bottom. Familiarize yourself with each step before you start cooking in the kitchen.
Here are some helpful tips and tricks for first time ice cream makers:
- Use a Hamilton Beach Ice Cream Maker for great results.
- Use organic whole milk and whipping cream if you can find it.
- We’ve used a high quality blueberry jam as well as fresh blueberries to flavour the ice cream. You can substitute blueberry jam for blueberry syrup or blueberry pie filling if you prefer.
- We’ve used high quality store bought lemon curd in this recipe but you could make homemade lemon curd if you’ve got the time.
- Serve homemade ice cream immediately out of the machine for soft serve texture, or store in the freezer and scoop for a harder more authentic ice cream parlour experience.
- Serve ice cream simply on a cone or as a fun sundae with your favourite fresh fruit, cookies or muffins.
What Happens When You Freeze Lemon Curd?
You may be wondering, “Does lemon curd freeze hard?” or “Can you eat frozen lemon curd?”
Lemon curd stiffens in the freezer and when incorporated into a homemade ice cream but still has a desirable creamy mouthfeel. Adding lemon curd to ice cream is similar to having a fudge swirl. It adds a nice consistency to the overall mouthfeel.
If you place lemon curd in the freezer and eat it on it’s own, you can scoop it like you would frozen cake icing or chocolate fudge. It’s chewy and melts in your mouth.
Other Ways To Use Lemon Curd
If you have leftover lemon curd use it like you would jam on your toast in the morning at breakfast.
What To Serve With Lemon Blueberry Ice Cream
If you’re an ice cream traditionalist you’ll likely want to lick our Lemon Blueberry Ice Cream off a cone or scoop out of a bowl all on its own.
If you’re celebrating a special occasion, or simply live your life with the mantra YOLO, dress up your homemade ice cream by serving it as a sundae or between two homemade cookies as a gourmet ice cream sandwich.
Storing Ice Cream
Once you’ve mixed the freshly churned soft Lemon Curd Ice Cream base with blueberry jam, fresh blueberries and lemon curd store it in the freezer overnight to harden so you can scoop it easily.
If you’re making ice cream sandwiches, form them when the ice cream is soft then immediately store them upright in the freezer in a container or freezer bag.
Our homemade Lemon Curd Blueberry Ice Cream can be stored in the freezer for up to a month. But, I really doubt it will last much longer than a few days!
How To Make Homemade Lemon Blueberry Ice Cream
Blueberry Lemon Curd Ice Cream
- Ice cream maker
- measuring cups
- measuring spoons
- Small Pot
- Mixing bowls
- 2 cups Whipping Cream
- 1 cup Whole Milk
- 2/3 cup White Sugar
- 1/8 tsp Salt
- 6 Egg Yolks
- 2 tsp Vanilla Extract
- 1/2 cup Lemon Curd
- 1/2 cup Blueberry Jam
- 1.5 cups Fresh Blueberries
- In a small pot, simmer cream, milk, sugar and salt until sugar is dissolved, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks and vanilla extract. Whisking constantly, slowly whisk 1/3 of the hot cream into the yolks, then, whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat. Cook until mixture is thick enough to coat the back of a spoon or spatula.
- Cool mixture at room temperature. Cover with plastic wrap and chill for at least 4 hours or overnight.
- Churn cooled base in ice cream machine according to manufacturer's directions.
- Scoop half of the churned ice cream into a large mixing bowl. Sprinkle with half of the blueberries and use a small spoon to scatter nubs of lemon curd. Spoon over blueberry jam and use a wooden spoon or spatula to swirl into the ice cream base. Top with remaining ice cream, lemon curd and blueberry jam. Swirl the mixture a second time and finish by sprinkling with the remaining blueberries.
- Serve Lemon Blueberry Ice Cream directly from the bowl as soft serve, or store in the freezer until ready to eat.
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