When the Sweet Tooth Fairy needs appeasing, a cool dish of Lemon~Orange Curd Ice Cream may do the trick. Made from Lemon~Orange Curd and cream, it has a delightful citrus tang tempered by the mellow cream and it is not too sweet. Making this ice cream turned out to be one more opportunity to use our home grown, organic oranges before their season ends.
ButterYum gave me this idea, and it seemed like the best thing to make when I had extra curd. If you are looking for more great recipes, check out her blog.
makes about 2 cups
1 1/2 cups fresh lemon juice
1 1/2 cups fresh orange juice
12 tablespoons butter
3/4 cup sugar
2 pinches of salt
Mix all ingredients in a small, heavy-bottomed sauce pan over medium-low heat. Stir until sugar is dissolved. Cook, continuing to stir. Do not allow curd to boil. If it starts to sputter, briefly remove from heat. Curd is done when it becomes thick enough to coat a wooden spoon.
Press plastic wrap on the surface of the curd and refrigerate. Extra curd is a wonderful topping on toast.
To make ice cream, whisk together equal amounts of very cold curd and cream. (I used 1 1/2 cups of each, saving 1/2 cup of curd for morning toast.) Spoon into ice cream maker and follow manufacturer’s instructions.
I was somewhat distracted by the sight of all that lovely ice cream in front of me and forgot to take a photo of scooping ice cream out of the ice cream maker. This wasn’t the first time I have forgotten to take photos for the blog when seeing a tempting dish in front of me, and it won’t be the last. It wasn’t too complicated and I know you can visualize what was happening.
If you wish, garnish the Lemon~Orange Curd Ice Cream with orange zest.