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Lemon Curd Ice Cream Recipe

Carolyn of All Day I Dream About Food shares a delicious lemon curd ice cream recipe using Safest Choice™ Eggs! The tangy lemon curd combines with the sweet ice cream for a delectable treat you'll enjoy anytime. For anyone watching carbohydrates, it includes erythritol (a natural sugar alcohol) as an alternative to sugar.

Servings: 6

Active time: 45 minutes

Total time:

Lemon Curd


  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/4 c granulated erythritol or 1/3 cup sugar
  • 10 drops stevia extract (omit if using sugar)
  • 1/4 c fresh lemon juice
  • 1 Tbsp freshly grated lemon zest
  • 6 Tbsp butter, cut into 6 pieces


For the Lemon Curd

  1. Whisk eggs, egg yolks and erythritol (or sugar) in a medium bowl to combine. Stir in lemon juice, lemon zest and stevia. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water.
  2. Whisk constantly until mixture thickens, about 7 to 10 minutes. It will thicken up very quickly all of a sudden so watch carefully!
  3. Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerator, at least 3 hours.

Ice Cream

  • 1 3/4 c whipping cream, chilled
  • 1/4 c erythritol or powdered sugar
  • full recipe lemon curd (about 1 3/4 cups), chilled

For the Ice Cream

  1. In a large bowl, whisk together whipping cream, powdered erythritol (or sugar) and lemon curd until well combined.
  2. Pour mixture into canister of an ice cream maker and churn according to manufacturer’s directions.
  3. Transfer ice cream to an airtight container and press plastic wrap flush to the surface to prevent freezer burn. Chill 1 hour.


Any leftover ice cream will freeze quite hard, but will soften nicely again if left at room temperature for 15 to 20 minutes.


Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 470
Calories from Fat 380
Total Fat 42g (65% DV)
Saturated Fat 25g (125% DV)
Trans Fat 1g
Cholesterol 310mg (103% DV)
Sodium 65mg (3% DV)
19g (6% DV)
Dietary Fiber 0g (0% DV)
Sugars 17g
Protein 6g
Vitamin A 30%
Vitamin C 8%
Calcium 8%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.