Ninja Creami lemon curd ice cream
Dairy free, gluten free*Recipe uses Australian cups and measures. Use grams and ml for international accuracy.
Ingredients
- 110 g (1/2 cup)* caster or white sugar
- Zest of 1-2 large lemons
- 125-180 ml (1/2 - 3/4 cup)* lemon juice, see notes
- 125 ml (1/2 cup)* melted coconut oil, regular or refined (you can’t taste coconut either way)
- 4 extra large eggs 45-55g per egg, weighed out of shell
Instructions
- Place the sugar and lemon zest in a medium heat proof bowl. Use your fingers to rub the lemon zest into the sugar. Set the bowl over a small saucepan 1/4 filled with water over a low-medium heat. Ensure the water won’t touch the bowl.
- Add the remaining ingredients and whisk to combine. It will take a few minutes for them to come together. Once they do, continue whisking for 5-10 minutes or until the curd has thickened and coats the back of a spoon. As soon as it does, remove it from the heat. If you’re cautious, you can plunge the bowl base into an ice or cold water bath to stop the curd from cooking.
- Allow the curd to cool to a hand comfortable temperature. It doesn’t matter if the curd develops a skin as it will be blended into ice cream.
- Once cooled, decant the curd into your Ninja Creami 470ml tub. It should either be perfectly filled without exceeding the fill line or maybe a little bit over the fill line. If it is over the fill line, scoop out the extra curd and eat it straight off the spoon or save it for toast.
- Place the tub, without a lid, in the freezer for 12-16 hours or until frozen solid.
- Process the ice cream using the ice cream function and then the respin function. Return any leftovers to the freezer with the lid on.
Notes
- Add lemon according to your sour your lemons are and how sour you like your desserts. Meyer lemons are generally less sour than regular lemons. I would definitely recommend using 125ml lemon juice if you are using regular lemons (I used Meyer).
- If you add 125ml (1/2 Australian cup) lemon juice, you will need to add 60ml (1/4 Australian cup) water. This is to replace the volume lost by using less lemon juice.
- See the notes in the body of the post for tips.
- This is a great recipe to make when you have loads of lemons. How many you will need depends hugely on their size, juiciness, your preference for sour ice cream and their type (Meyer are sweeter than regular lemons). I used about 6-8 large and super juicy Meyer lemons for my tests. If you are using less lemon juice, you might need less.
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