Pioneer Woman Lemon Curd Ripple Ice Cream

This Pioneer Woman Lemon Curd Ripple Ice Cream is creamy and tangy, which includes homemade lemon curd and heavy whipping cream. It’s a restaurant-quality dish, ready in about 6 hours and 30 minutes plus chill and freeze time.

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, chilled

How To Make Pioneer Woman Lemon Curd Ripple Ice Cream

1. Make the lemon curd: In a heatproof bowl set over simmering water, whisk together the egg yolks, syrup or sugar, lemon juice, and zest. Cook while stirring until thickened, about 10–20 minutes. Remove from heat and stir in butter, one piece at a time.
2. Chill the curd: Strain the lemon curd through a fine-mesh sieve into a jar. Cover and refrigerate for at least 2 hours until set.
3. Prepare the ice cream base: In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract until slightly thickened but still pourable. Mix in the whole milk on low speed.
4. Churn the ice cream: Pour the ice cream base into your ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
5. Assemble and freeze: Scoop half the churned ice cream into a freezer-safe container. Spoon half the lemon curd on top and gently swirl with a spatula. Repeat with remaining ice cream and curd. Freeze for 1–4 hours until firm.

Recipe Tips

• Can I use store-bought lemon curd? Yes, if you’re short on time, but homemade offers the freshest flavor.
• How to get smooth lemon curd: Strain the curd through a sieve to remove zest and any cooked egg bits.
• Can I make this without an ice cream maker? You can, but the texture will be less creamy. Try using a no-churn method with whipped cream.
• What type of sugar works best? Cane sugar gives a subtle sweetness; maple syrup adds depth.
• How to keep ice cream scoopable: Let it sit at room temp for 5–10 minutes before serving.

What To Serve With Lemon Curd Ripple Ice Cream

This bright and creamy ice cream pairs perfectly with:

• Fresh raspberries or strawberries
• Shortbread cookies
• A slice of lemon pound cake
• Toasted coconut flakes
• Blueberry sauce

How To Store Lemon Curd Ripple Ice Cream

Freeze: Store in an airtight, freezer-safe container for up to 2 weeks. Press plastic wrap directly onto the surface to prevent ice crystals.

Soften before serving: Let sit at room temperature for 5–10 minutes for easier scooping.

Lemon Curd Ripple Ice Cream Nutrition Facts

• Calories: 350 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 150mg
• Sodium: 45mg
• Total Carbohydrate: 24g
• Sugars: 22g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use lemon extract instead of juice?
Fresh lemon juice is preferred for flavor, but 1/2 tsp. extract can work in a pinch.

Why is my lemon curd lumpy?
You may have overheated it. Always cook gently and strain before chilling.

Can I add mix-ins?
Yes, crushed cookies or candied lemon peel work well.

How long does the curd last in the fridge?
Up to 1 week in an airtight container.

Can I use a dairy-free alternative?
Yes, substitute coconut cream and plant-based milk, but texture may vary.

Try More Recipes:

• Pioneer Woman Lemon Coconut Pudding
• Pioneer Woman Double Lemon Cupcakes
• Pioneer Woman Lemon Cream Cheese Bars