Lemon Shortbread Ice Cream

a bowl of lemon shortbread ice cream sits on a counter with half a lemon and two shortbread cookies

I love homemade ice cream. It’s a lot of work though, so if I’m going to put in the effort to make it from scratch, it’s got to be good. I also love really chunky ice cream. Ben & Jerry’s is my standard for ice cream chunkiness. Fun Fact: did you know that the reason Ben & Jerry’s ice cream is so chunky is because Ben doesn’t have a much sense of smell? Since smell is such an integral part of tasting things, the chunks help add another layer of sensory experience to make up for it. This lemon shortbread ice cream uses crumbled shortbread cookies to achieve my desired chunk level.

If you want to go all out and make everything from scratch for this ice cream, go for it. I used my uncle Dave’s shortbread recipe for the cookies, and this recipe from Epicurious for lemon curd. You can also save yourself some steps and go store bought with the shortbread and curd and just make the custard from scratch.

If you make this lemon shortbread ice cream, please let us know what you think! We’d love to hear from you, either in the comments below or on social media.

Lemon Shortbread Ice Cream

Cook Time20 mins
Chilling Time1 d
Course: Dessert
Cuisine: American
Keyword: ice cream, lemon, shortbread
Author: Erica

Equipment

  • Ice Cream Maker

Ingredients

For the Custard

  • 6 egg yolks
  • 1/2 cup sugar
  • 1 tsp corn starch
  • 1 tbsp flour
  • 2 cups milk
  • 1/4 cup whipping cream
  • 1 tsp vanilla extract
  • zest of two lemons

To Assemble the Ice Cream

  • 1 pint lemon curd
  • 3/4 cup shortbread chunks

Instructions

Make the Custard

  • In a large bowl, combine 6 egg yoks, 1/2 cup sugar, 1 tsp corn starch, and 1 tbsp flour. Whisk until well combined.
  • In a medium saucepan, combine 2 cups milk, 1/4 cup whipping cream, 1 tsp vanilla extract, and the zest of two lemons. Heat over medium heat until just before boiling.
  • Combine the milk mixture with the egg mixture by pouring the milk into the eggs a splash at a time, whisking the eggs constantly to avoid cooking them. Do this until all the milk mixture has been added to the eggs, then pour the whole thing back in the pot.
  • Heat the custard mixture over medium low heat, stirring constantly, until it starts to thicken and is able to coat the back of a spoon. This will take around five minutes.
  • Pour into a bowl to cool and cover with plastic wrap so the wrap presses into the surface of the custard. Chill overnight.

Assemble the Ice Cream

  • Follow the instructions on your ice cream maker to churn the custard into ice cream.
  • Layer half the custard in the base of a container. Spoon one cup of lemon curd on top of the custard, then swirl it lightly with a knife. Sprinkle with half the shortbread crumbs, then repeat with the remaining custard, curd, and shortbread.
  • Cover and freeze for at least twelve hours, then enjoy!

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