We had chunks and we had curd. Why not combine? Citrus and chocolate is always a treat.
I adapted this lemon curd ice cream recipe and did my usual substitutions (maple syrup for most of the sugar), and added a special twist with Stonewall Kitchen Key Lime Curd and chunks of semi-sweet chocolate.
- 1 3/4 cup heavy cream
- 1/2 cup 1% milk
- 1/4 cup light cream
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 5 egg yolks
- 1 cup key lime curd
- 3/4 cup semisweet chocolate chunks
- In a sauce pan add 1 3/4 cup heavy cream and 3/4 cup 2% milk.
- Add 1/2 cup maple syrup and stir over medium heat.
- In a small mixing bowl, whisk egg yolks.
- Add 1/4 cup sugar, whisking constantly.
- When milk begins to steam, slowly add milk mixture into egg yolk mixture in small amounts.
- Add half of the hot milk to the yolks this way, then return mixture to the hot milk saucepan with the rest of the milk and continue to cook over low heat, stirring constantly.
- Continue to cook until the mixture coats the back of a spoon. When you draw a line with your finger through the mixture and the line stays, it's done.
- Remove from heat and strain mixture into a bowl to remove any chunks of egg.
- Pop in the freezer for an hour to cool down, then into the fridge for at least another hour if you have a compressor ice cream maker. Cool it longer if not.
- Add to the ice cream maker and run for the suggested length of time (usually about 35 minutes, but check your machine's instructions), but keep an eye on it about half way through
- When the ice cream is freezing up but still soft, add in the cup of key lime curd and then the chocolate chunks.
- When the machine is finished, put the ice cream in the freezer for at least 4 hours before serving.