Lemon Curd Ice Cream Recipe

Ingredients

• 1 cup powdered erythritol
• 1 teaspoon stevia glycerite
• ½ cup lemon juice
• 1 tablespoon finely grated lemon zest
• 4 large eggs
• ½ cup coconut oil or unsalted butter
• ¼ teaspoon fine sea salt
• 1½ cups canned, full-fat coconut milk or heavy cream
• 1 teaspoon strawberry flavor or other flavor (optional)

Make the Lemon Curd
1. Combine the erythritol, stevia, lemon juice, lemon zest, and eggs in a heavy medium-sized saucepan and whisk to blend. Add the butter and salt. Place over medium heat and cook, whisking constantly, for about 12 minutes, or until the mixture thickens and coats the back of a spoon thickly (do not boil).
2. Strain the mixture through a fine-mesh strainer into a medium-sized bowl. Place the bowl in a larger bowl filled with ice water and chill, whisking occasionally, for about 15 minutes, until the lemon curd is cooled completely.
3. Add the cream and strawberry flavor to the curd and stir to combine.
4. Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Store leftovers in a tightly sealed container in the freezer.