Lime Curd Ice Cream

Here is the delicious ice cream that we used to make our ice cream sandwiches.
Nancy shared the link for this recipe and since I had leftover lime curd, I decided this was going to be the way I used it up.

This ice cream is custard based- egg yolks and milk- and when you take it off the heat, you stir in the lemon/lime curd. The custard then chills overnight and the next day you whip cream to soft peaks, and stir it into the custard. Then, it is ready to churn!

The recipe has all the measurements in grams and ml- instead of being particular and using a kitchen scale- I just kinda estimated the amounts needed (not a great thing to do necessarily, but in this case it worked out fine for me).
I didn't even bother measuring my lime curd- I just used all that I had left, which was more than the estimated amount the recipe called for. I also did not strain out my lime zest.

The flavor was fantastic and the texture was perfect. This was really great ice cream.


Recipe for Lemon Curd Ice Cream

Recipe for Lime Curd

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