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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: 735
Ingredients Method

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

Method
 

Make the Buttermilk Ice Cream Base
  1. 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
  2. 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.
  3. Cook until the mixture thickens and coats the back of a spoon (77–80°C / 170–175°F). Do not boil.
  4. Remove from heat and stir in the vanilla extract.
    1 tsp vanilla extract
  5. Let cool slightly, then whisk in the buttermilk.
    250 g buttermilk
  6. Strain through a fine-mesh sieve into a clean bowl or container.
  7. Cover and refrigerate until thoroughly chilled at least 4 hours, 6 hours is better, overnight is best - before churning.
Make the Lemon Curd Swirl
  1. 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
  2. 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.
  3. Remove from heat and immediately whisk in the butter until smooth and fully incorporated.
    2 tbsp unsalted butter
  4. Strain through a fine-mesh sieve into a clean container to remove any zest or cooked bits.
  5. Let cool completely, then refrigerate until ready to use.
Make the Vanilla Crunch Cookies
  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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)
  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. 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
  3. Spread the mixture into an even layer on the prepared baking sheet.
  4. Bake for 5–7 minutes, stirring once halfway through, until lightly golden and just crisp around the edges.
  5. Let cool completely before folding into the churned ice cream.