Pioneer Woman Lemon Curd Ripple Ice Cream

This creamy Pioneer Woman Lemon Curd Ripple Ice Cream is made with rich heavy cream, whole milk, fresh lemon juice, egg yolks, and sweet maple syrup. The result is a perfectly balanced sweet and tangy frozen dessert with a luxurious, smooth texture. This recipe is perfect for a warm summer afternoon and makes enough for the whole family to enjoy.

Pioneer Woman Lemon Curd Ripple Ice Cream Ingredients

FOR THE LEMON CURD:

• 4 large egg yolks
• 1/2 cup maple syrup or cane sugar
• 1/4 cup freshly squeezed lemon juice
• 1 lemon, zested
• 6 tbsp. butter, cut into tablespoon-sized pieces

FOR THE ICE CREAM BASE:

• 2 1/2 cups heavy whipping cream
• 6 tbsp. cane sugar
• 2 tbsp. pure vanilla extract
• 3/4 cup whole milk
• 1 1/4 cups lemon curd, from above (or store-bought)

How To Make Pioneer Woman Lemon Curd Ripple Ice Cream

1. Start the lemon curd: In a heatproof bowl, beat the egg yolks for one minute. Add the maple syrup or sugar and beat for another minute before mixing in the lemon juice and zest.
2. Cook the curd: Place the bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water. Cook, stirring almost constantly, until the mixture thickens. This should take about 10–20 minutes. A double boiler is a setup where one pot sits over another pot of simmering water, allowing you to cook delicate ingredients with gentle, indirect heat.
3. Add the butter: Remove the curd from the heat. Stir in the butter one piece at a time, allowing each piece to melt completely before adding the next.
4. Strain and chill: Pour the curd through a fine-mesh sieve into a jar to remove any lumps. Let it cool until just warm, then cover and refrigerate for at least 2 hours until it is fully set.
5. Make the ice cream base: In a large bowl, use a hand mixer to beat the heavy cream, sugar, and vanilla until thickened. It should be liquidy and not able to hold peaks. Slowly pour in the milk with the mixer on low and combine well.
6. Churn the ice cream: Pour the base into your ice cream maker and churn according to the manufacturer’s directions.
7. Ripple in the curd: Once churning is complete, scoop the ice cream into a freezer-safe container. Add dollops of half the lemon curd on top and gently fold it in with a spatula. Repeat with the remaining curd.
8. Freeze until firm: Place the container in the freezer for 1-4 hours, or until the ice cream is firm.
9. Make a no-churn version: If you don’t have an ice cream maker, pour the ice cream base into a freezer-safe container and freeze for about 3 hours until it’s firm but still stirrable. Fold in the lemon curd as described above and freeze for several more hours until completely firm.

Recipe Tips

• Use Fresh Lemon Juice: The bright, tangy flavor of this ice cream comes from fresh lemons. Bottled juice often tastes less vibrant and can have a slightly artificial flavor.
• Don’t Scramble the Eggs: When making the curd, ensure the bowl doesn’t touch the simmering water. This indirect heat gently cooks the egg yolks. If the heat is too high, the eggs can scramble.
• Strain for Smoothness: Straining the finished lemon curd through a fine-mesh sieve is an essential step. It removes the zest and any small bits of cooked egg, guaranteeing a silky-smooth texture.
• Chill Components Thoroughly: For the best results, make sure your ice cream base is very cold and the lemon curd is fully chilled before combining them. This helps the ice cream freeze properly and creates distinct ripples.

What To Serve Lemon Curd Ripple Ice Cream

This bright and creamy lemon curd ice cream is fantastic on its own in a bowl or a crunchy waffle cone. For an elegant dessert, serve a scoop alongside buttery shortbread cookies or a simple vanilla pound cake. It also pairs beautifully with fresh berries, especially raspberries or blueberries, which add a lovely pop of color and complementary flavor. A simple garnish of fresh mint brightens the presentation.

How To Store Lemon Curd Ripple Ice Cream Leftovers

Freeze: To prevent freezer burn, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before securing the lid on your airtight container. Store it in the coldest part of your freezer (usually the back) for up to 2 weeks for the best flavor and texture.

Pioneer Woman Lemon Curd Ripple Ice Cream Nutrition Facts

The following are estimates per serving.

• Serving Size: 1/2 cup
• Calories: 350 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 150mg
• Sodium: 45mg
• Total Carbohydrate: 24g
• Sugars: 22g
• Protein: 4g

Frequently Asked Questions

Can I use store-bought lemon curd? Yes, absolutely! To save time, you can use 1 1/4 cups of your favorite high-quality store-bought lemon curd instead of making it from scratch.

Why isn’t my ice cream base getting thick? Make sure you are using heavy whipping cream, as it has the necessary fat content to thicken properly. Also, ensure all your ingredients and even the mixing bowl are well-chilled before you begin.

What do I do if my lemon curd looks curdled? If your lemon curd looks a little lumpy, it likely got too hot. Don’t worry! In most cases, you can fix it by straining it through a fine-mesh sieve as directed in the recipe, which will remove any cooked bits.

How do I get clean, distinct ripples? The key is to not over-mix. After churning, gently fold the chilled lemon curd into the ice cream base with a spatula just a few times. This creates beautiful ribbons of curd instead of blending it completely into the ice cream.