Comments on: Lemon Curd Ice Cream

By: Kieran

Kieran — Thu, 07 Apr 2011 14:29:04 +0000

Thanks! I’ll tell JP.

By: bell

bell — Thu, 07 Apr 2011 00:16:45 +0000

I made this during the weekend and it was perfect. The flavour of lemon is always a great way to end a meal and this ice cream is an absolutely irresistible finish. It was the smoothest ice cream I have ever made and so refreshing. Thanks for sharing it!

By: Stephanie

Stephanie — Tue, 22 Jun 2010 02:31:44 +0000

Lemon curd, lemon zest and lemon juice – oh my! I’m in lemon heaven. Thanks for this recipe – can’t wait to try it.

By: Hannah

Hannah — Tue, 31 Mar 2009 21:56:24 +0000

Oh I love it! Sounds so refreshing!

By: David L

David L — Tue, 17 Feb 2009 13:34:34 +0000

This is a great recipe and I have a mouth watering variation everyone should try by using orange curd instead, made with Seville oranges which are in season right now in February. Make the most of the fruit while you can as it only comes around 1 month a year by using more of the curd in soufflés etc. and of course making Seville orange marmalade for your morning croissant! I’ll be making my batch at the weekend! Yum.

By: Kieran

Kieran — Mon, 16 Feb 2009 17:48:05 +0000

Thanks for that, David! Yes, half&half shouldn’t be used, really, as the product will probably come out icy without the full cream…

By: David L

David L — Mon, 16 Feb 2009 13:19:46 +0000

I’ve seen many US recipes calling for half-and-half to be used in ice-cream recipes which I believe to be some sort of half cream and half milk product that you can buy in the US. I’m sure Kieran can correct that if I’m wrong. Whenever I’ve seen this in a recipe I’ve used half double cream and half full fat milk with good results. It depends on what you’re going for. From a health point of view the less fat the better but the fat helps to ice-cream to be creamy. Whipping cream works well too and has less fat but single cream just lacks the fat quantity – it’s too watery. If it’s quality you want go for double cream, always fresh of course, whipped up to the same consistency as the ice-cream mix, and folded in just before churning.

By: Jeannette

Jeannette — Fri, 22 Aug 2008 07:42:03 +0000

Do you recommend double cream for your ices? Another book I have says whipping cream is the one to use, I’d value your opinion. The other book is by Robin Weir and Caroline Liddell.