Servings: 8 1-2 Tbsp
Calories: 102kcal
Equipment
- 1 Saucepan For the water bath
- 1 Heatproof bowl To whisk the curd
- 1 Whisk For smooth consistency
- 1 Fine-mesh sieve To strain out zest or bits
- 1 Spatula Optional, for scraping into your bowl or jar
Ingredients
- 100 g lemon juice use fresh squeezed if you can
- 100 g granulated sugar
- 72 g egg yolks 4 large eggs
- 25 g unsalted butter (just under 2 Tbsp), cut into pieces
- zest of 1 lemon
Instructions
- Bring a small pot of water to a gentle simmer. Nest a heatproof bowl over it.
- Whisk lemon juice, sugar, yolks, zest, and a small pinch of salt until smooth.
- Cook over gentle steam, stirring constantly and scraping the sides and bottom, until the curd reaches 170 F and coats the back of a spoon.
- Off heat, whisk in butter until glossy.
- Strain through a fine mesh sieve into a clean container. Press parchment onto the surface. Cool, then refrigerate until fully cold.
- Swirl into churned ice cream at pack time. Layer in spoonfuls and make one or two gentle figure eights.
Notes
- 4 yolks = swirl stability without needing starch or gelatin
- Butter is scaled down slightly so it doesn’t harden like wax in the freezer
- Use in layers between churned ice cream or drizzle on top before serving
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 5mg | Potassium: 24mg | Fiber: 0.04g | Sugar: 13g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.3mg
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