top of page
  • Writer's pictureBritt Boone

Lemon Curd Ice Cream


  • 1 jar Stonewall Kitchen Lemon Curd, chilled

  • 1 pint light cream, chilled


  1. Whisk together the Lemon Curd and the light cream. Process according to your ice cream maker's instructions.

  2. Stop when ice cream is thick and creamy.

  3. For Krups Ice Cream makers: Pour chilled curd and cream mixture into the frozen cylinder. Process for 30-35 minutes until the ice cream is thick and creamy. Can be kept frozen for one week in the freezer.

20 views0 comments

Recent Posts

See All


bottom of page