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That Sunday Morning Bake Show - Lemon Curd Ice Cream with Buttermilk base and cookie crumble

Lemon Curd Ice Cream - Buttermilk Base and Vanilla Cookie Crunch

Tangy lemon curd, creamy buttermilk custard, and buttery vanilla cookie crumble come together in this over-the-top homemade ice cream that’s bright, rich, and unapologetically extra.
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Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Chill Time: 8 hours
Total Time: 10 hours 10 minutes
Servings: 8
Calories: 735kcal

Ingredients

Buttermilk Ice Cream Base

  • 500 g heavy cream
  • 250 g buttermilk
  • 120 g granulated sugar
  • 72 g egg yolks 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Lemon Curd

  • 100 g fresh lemon juice
  • 100 g granulated sugar
  • 72 g egg yolks 4 large eggs
  • 2 tbsp unsalted butter
  • Zest of 1 whole lemon

Vanilla Cookies

  • 190 g all-purpose four
  • 15 g corn starch
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 140 g butter melted or browned
  • 100 g granulated sugar
  • 25 g light brown sugar
  • 1 tbsp whole milk
  • 1 tbsp vanilla extract

Cookie Crumble

  • 100 g homemade or store bought shortbread or vanilla cookies about 1 cup
  • 20 g butter melted
  • 15 g granulated sugar optional

Instructions

Make the Buttermilk Ice Cream Base

  • In a medium saucepan, whisk together the heavy cream, sugar, egg yolks, and salt until smooth.
    500 g heavy cream, 120 g granulated sugar, 72 g egg yolks, 1/2 tsp sea salt
  • Set over medium-low heat and cook gently, stirring constantly with a heatproof spatula or wooden spoon, making sure to scrape the bottom and edges of the pan.
  • Cook until the mixture thickens and coats the back of a spoon (77–80°C / 170–175°F). Do not boil.
  • Remove from heat and stir in the vanilla extract.
    1 tsp vanilla extract
  • Let cool slightly, then whisk in the buttermilk.
    250 g buttermilk
  • Strain through a fine-mesh sieve into a clean bowl or container.
  • Cover and refrigerate until thoroughly chilled at least 4 hours, 6 hours is better, overnight is best - before churning.

Make the Lemon Curd Swirl

  • In a heatproof bowl, whisk together the lemon juice, sugar, egg yolks, and lemon zest until well combined.
    100 g fresh lemon juice, 100 g granulated sugar, 72 g egg yolks, Zest of 1 whole lemon
  • Set the bowl over a gently simmering pot of water (double boiler) and cook, stirring constantly with a spatula or whisk, until the curd thickens and reaches 170°F (77°C), or coats the back of a spoon.
  • Remove from heat and immediately whisk in the butter until smooth and fully incorporated.
    2 tbsp unsalted butter
  • Strain through a fine-mesh sieve into a clean container to remove any zest or cooked bits.
  • Let cool completely, then refrigerate until ready to use.

Make the Vanilla Crunch Cookies

  • Brown the Butter: In a small saucepan, melt the butter over medium heat until it smells nutty and golden flecks appear. Immediately pour into a mixing bowl to cool slightly (5–10 minutes).
    140 g butter
  • Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
    190 g all-purpose four, 15 g corn starch, 1/2 tsp baking soda, 1/4 tsp sea salt
  • Mix Wet Ingredients: To the cooled browned butter, add granulated sugar, brown sugar, vanilla, and milk. Stir until smooth and glossy.
    100 g granulated sugar, 25 g light brown sugar, 1 tbsp whole milk, 1 tbsp vanilla extract
  • Combine: Add the dry ingredients to the wet and stir until a stiff dough forms. It may look crumbly at first — just keep mixing. If it feels too dry, add ½ teaspoon more milk.
  • Shape & Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.Roll dough into 1-teaspoon-sized balls, place 2 inches apart, and press each one flat (they won’t spread much). Bake for 12–14 minutes, or until edges are golden and centers are just set
  • Cool Completely:Transfer cookies to a wire rack and let them cool fully. They’ll crisp up as they cool — perfect for crumble duty.

Create the Crumble (extra crunch for ice cream)

  • Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
  • In a bowl, toss the crushed shortbread cookies with the melted butter and sugar (if using) until evenly coated.
    100 g homemade or store bought shortbread or vanilla cookies, 20 g butter, 15 g granulated sugar
  • Spread the mixture into an even layer on the prepared baking sheet.
  • Bake for 5–7 minutes, stirring once halfway through, until lightly golden and just crisp around the edges.
  • Let cool completely before folding into the churned ice cream.

Nutrition

Calories: 735kcal | Carbohydrates: 70g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 477mg | Potassium: 176mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1821IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg
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