Frozen Strawberry Custard with Lemon Curd Swirl

"Nothing to me is as superb as homemade strawberry ice cream," says Andrew Zimmern. "Years ago, I swirled in some homemade leftover lemon curd that my wife makes in June for family birthday cakes, and a new treat was born in our house. This one takes a little work and a little forethought, but it is so, so, so worth it." To make this custard really special, Zimmern suggests using fresh cream, fresh butter and fresh strawberries.

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  • Servings: Makes 2 quarts

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  • 1 1/2 pounds strawberries, hulled
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 cup Lemon Curd

How to make this recipe

  1. Working in batches, pulse the strawberries in a food processor until finely chopped but not pureed. Scrape the strawberries into a large bowl and stir in the lemon juice and 1/4 cup of the sugar. Let stand at room temperature for 1 hour.

  2. Meanwhile, in a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy. Add the vanilla, salt and the remaining 3/4 cup of sugar. Beat at high speed until thick and pale, about 5 minutes. With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest. Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes. (The custard should be thick enough to coat the back of the spatula.)

  3. Strain the custard through a fine mesh sieve into a large stainless-steel bowl set in an ice water bath. Let stand, stirring occasionally, until well chilled, about 20 minutes. Stir in the strawberries with their juices, then refrigerate until cold, about 1 hour.

  4. In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch. Freeze the strawberry custard in airtight containers until firm, about 2 hours.

Make Ahead

The custard can be frozen for up to 1 week.

Contributed By Photo © Madeleine Hill Published June 2015

1038673 recipes/frozen-strawberry-custard-lemon-curd-swirl 2015-07-06T14:28:04+00:00 Andrew Zimmern desserts|summer|8|6|ice-cream-and-sorbet june-2015 recipes,frozen-strawberry-custard-lemon-curd-swirl 1038673

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