Lemon Icebox Pie Ice Cream

I would say I’m pretty against leftovers. Whenever I finish cooking or baking, I will try my very best to have everyone in the family to eat the leftovers or think about ways to use them. And if I’m able to come up with something great by cooking with the leftovers, I would consider one of the life successes.

So what do I do with the leftover lemon curd that I made for these lemon meringue shortbread tartlets? Ice cream! I was kind of inspired by traditional lemon icebox pie which consists of lemon, eggs, condensed milk and a graham cracker crust. I simply added lemon curd in a milk and cream base, churned it in an ice cream maker, and mixed in some shortbread crumbles at last.

I normally make my ice cream base with egg yolks. I didn’t use eggs for this ice cream because my home-made lemon curd already contained eggs. I figured that adding more eggs would probably make the ice cream eggy, yucky and disgusting. Totally defeats the ultimate goal of creating something lemony and creamy. And the results was great, in fact fantastic. The shortbread was a wonderful addition too. You could use graham crackers, which I bet would be very tasty too.

Ingredients (about 1 quart):
Shortbread Crust
1 sticks unsalted butter, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Lemon Curd Ice Cream
1 cup whole milk
2 cups heavy cream
1/3 cup sugar
1/2 teaspoon salt
1 cup store bought or home made lemon curd

To prepare shortbread crust, line a 8×8 inch baking pan with parchment paper.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and sift in the flour and salt until just incorporated.
Gather dough and press the dough to the bottom of the prepared pan. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Bake the shortbread for 10 to 15 minutes, or until it is lightly browned.
Remove from oven and let cool completely. Then roughly crumble the shortbread into small pieces. Set aside.
To prepare ice cream, combine milk, heavy cream, salt and sugar in a medium sauce pan. Bring mixture to simmer, until sugar is dissolved. Remove from heat.
Let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.
Mix in lemon curd until smooth.
Process mixture in an ice cream maker according to manufacturer’s instructions. Few minutes before it’s done processing, add the shortbread crumbles while the machine is running.
Transfer to an airtight container, cover and freeze until firm, at least 4 hours.


  1. Hi Fanny,

    Why do you need to cook the cream and sugar mixture before putting it into the ice cream maker?

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