Blog Post

Homemade Vanilla Ice Cream with Lemon Curd Swirl

Ann Marie Craig • Apr 14, 2020

You will want to be first in line with a spoon, ready to taste this lovely and easy to make dessert.

Easter was a little simpler at Century Farmhouse this year. Fewer eggs colored, baskets hidden, and napkins ironed. We stayed home for church services and listened to familiar voices speak from pulpits far away yet in our home. Connecting with those who matter is made easy, but it all seems so impersonal.

Yet sitting around the big table with those who live here in this old farmhouse was a treasure. We shared an Easter ham and homemade biscuits, baked potatoes, roasted carrots with maple glaze and sea salt, roasted peaches sweet from last summer’s trees, and homemade ice cream - the treat we were looking forward to all week.

Food does bring people together, and its flavors hold memories of golden hours and better times. We will be there again, maybe not soon, but we will be together again.

The recipe for this simple yet glorious dessert is below. Be ready to defend the bowl from invaders with spoons, waiting to taste this sweet-tart confection.

Homemade Vanilla Ice Cream with Lemon Curd Swirl

If you are making the whole recipe - including the curd - start a day or two before you want to serve it so all the components are thoroughly chilled.

For the lemon curd:

The day before, whip up a batch of lemon curd (You can use other citrus fruits or a combination of them too!) using your favorite recipe. My favorite lemon curd recipe is by Ina Garten.

For the ice cream:

Keep everything chilled, and pop the bowl you will store the ice cream in into the freezer.

Ingredients:

In a large bowl, whisk together:

1 can (14 oz.) sweetened condensed milk

3 cups half & half (half milk/half cream)

2 Tablespoons Whiskey Vanilla or vanilla extract

vanilla bean seeds from 1/2 vanilla bean

1. Pour into the frozen bowl of your ice cream maker and process until whipped and doubled in amount.

2. Transfer to the container you had in the freezer, layering it with the chilled lemon curd.

3. Give the mixture one or two swirling stirs with a spoon or spatula, cover and freeze to cure the ice cream for at least four hours.

4. Lick the churn dasher and any accompanying spoons and spatulas, getting every little taste.

5. Serve as desired after curing, if you can wait that long.

***Serving suggestion: top a scoop of the ice cream with fresh fruit and garnish with an herb leaf and powdered sugar

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