Paleo lemon curd ice cream!

As you might imagine I follow a number of other foodies on various social media platforms.  One such foodie I have come across lately and am really enjoying is Lara from Stone Soup based in Melbourne.  It was her paleo lemon curd that really drew me in! From what I’ve seen I think we have similar cooking styles and methods so check out her website or Facebook page and see what you think!

We had new friends over for dinner last night (Angela from Busby Naturopathics) and I wanted to cook both a couple of things from What Annabel Cooks: Real Foods that make you flourish (get it here) and something new.  The something new is based on the lemon curd recipe from Stone Soup.  I turned Lara’s lemon curd (recipe below) into paleo lemon curd ice cream by combining her recipe with my coconut ice cream recipe, the result – a tangy, tasty collaboration!

I served the paleo lemon curd ice cream with a fresh batch of muesli/crumble (also in my cookbook) and a few blueberries.  Simple, easy, crunchy, smooth & did I mention gluten, grain and dairy free (there is a DF option)?!

Without further ado let me introduce you to Stone Soup’s Lemon Curd and my Lemon Curd Ice Cream!

Paleo Lemon Curd from Stone Soup (reprinted with permission)

Also know as ‘Lemon Butter’, curd is one of my favourite spreads. Though usually I just eat it straight from the jar or use to sandwich cookies, it’s amazing in the Almond Shortcrust from my previous post. Simply blind bake the crust then fill with the curd while it is still warm. Set in the fridge and enjoy!

Zest of 2 lemons
150g lemon juice (Annabel’s note – about 4 lemons)
250g organic grass fed butter or ghee (Annabel’s note – I used butter but ghee gives a paleo option)
6 large organic or free range eggs
200-300g honey* (depends how sweet you want) (Annabel’s note – I used 200g)
1 teaspoon vanilla extract or paste

Grate the zest in your Thermomix for 10 seconds at speed 8. Or until finely grated.

Add the rest of the ingredients and cook for 10 minutes at 80°C on speed 3.

If you don’t have a Thermomix then grate your zest with a fine grater. In a large bowl break in the eggs and whisk with the honey. Meanwhile bring the lemon juice, zest and honey to the boil in a small pan. Pour the hot lemon butter over your egg and honey mix while whisking. Transfer back to your pan and cook over low heat whisking until it thickens.

Fill jars with the left over curd and enjoy on ice-cream, as a dip for fruit, sandwiching cookies or spread on pavlova…

* As an alternative to honey you can use maple syrup, coconut nectar or agave. If you want to use coconut sugar your curd will be a dark colour and have a deep caramel flavour, use ½ cup to 1 cup.

You can make this lovely curd using any citrus fruit. Lime is lovely, orange is awesome, pink grapefruit is pretty.

Garnish your lemon tart with fresh raspberries or slices of strawberries just before serving for a fresh touch or top with Italian meringue and torch for a lemon meringue pie!

Annabel’s note: this makes quite a large portion of lemon curd – I used about 1/3 of the curd in my ice cream and so I now have 2 jars (see picture) of lovely paleo lemon curd to keep or gift!! You could try halving the recipe if you don’t want left overs!

Annabel’s Paleo Lemon Curd Ice cream

• 1/3 serve of Stone Soup’s Lemon Curd recipe (above)
• 1 large (560ml or there abouts) can full fat coconut cream
• 2 whole eggs or 3-4 yolks (yolk alone are richer and harder to ‘scramble’)
• 1 tsp vanilla paste (omit for AIP as vanilla is a seed)
• 1/4 cup maple syrup (or alternative sweetener or omit if you aren’t the sweet tooth!)
• Seed & nut muesli & blueberries to serve

1. Place all ice cream ingredients (ie NOT the lemon curd yet) into the Thermomix bowl. Cook at 80C/7 mins/Speed 4.
2. Add in the lemon curd and mix sp4/10sec or until smooth.
3. Pour mixture into a container and refrigerate for several hours or overnight until cold.
4. Churn in an ice-cream machine until frozen (if you don’t have an ice-cream machine you can freeze then either break into chunks and blitz in the Thermomix till smooth or take it out 20 mins before you want to eat it so it can soften).
5. Best eaten immediately.

For stove stop ice cream directions click here.

If making on the stove top after the ice cream custard is made, stir in the lemon curd until well combined. Enjoy x