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lemon custard crumble ice cream || Handmade Jade

Truth be told, I love me some lemon custard! { or curd, whatever you like to call it, I prefer custard } I love it in bars, I love it in tarts, I love it in meringue pie and now… I can love it in ice cream! Thought I’d share this concoction because it’s been so nice out and I’ve got ice cream on my mind!

lemon custard crumble ice cream || Handmade Jade

Although this ice cream would’ve been amazing on its own with just the lemon custard, I wanted to jazz it up a bit. I looked in the fridge and I had extra crumble topping from the apple crumble bars I made my Mom. { I’ll post that recipe soon cause they were delicious } you know me… Yup, I just added it on in there! Why not! If you’ve followed my blog for awhile you’ll have figured out that I do this sometimes… ok, I do it all the time! I feel like a mad scientist when it comes to ice cream and baking! I really just like to experiment, sometimes it turns out and sometimes it doesn’t but I’m really enjoying the challenge and learning something new!

lemon custard crumble ice cream || Handmade Jade

The crumble topping in the ice cream really gives it that extra something special!

lemon custard crumble ice cream || Handmade Jade

So, here’s the recipe and I hope you enjoy it if you make it! Seriously, even if you don’t add the crumble in it will still taste amazing! You’ll just have to trust me on this!

Ingredients for the Ice Cream:

2 cups heavy cream { I use whipping cream }
1 cup half & half { you could use whole milk if you’d like }
2 x 1/4 cup sugar
6 egg yolks
pinch of salt
1/2 teaspoon vanilla

Directions for the Ice Cream:

In a saucepan on medium high heat, warm up the cream, milk/half & half, 1/4 cup sugar and salt. While this is warming up get a bowl and put the egg yolks and second 1/4 cup sugar in and whisk together. When the cream mixture is at an almost boil, turn the heat down to medium and take the saucepan off the burner. Using a small cup, gradually add the cream mixture to the egg mixture whisking the whole time. Once you’ve incorporated most of the cream in with the egg mixture, add it all back into the saucepan and let it heat up while constantly stirring with a spatula or wooden spoon. You’ll know that the custard is ready when you can lift your spatula out and the custard coats the spatula. Take if off the heat, stir in the vanilla and pour the custard through a strainer and into a bowl. Place ice cubes in a larger bowl and fill it with some cold water, place the smaller bowl with the custard in the big bowl and let the custard cool completely. Put the custard in the fridge overnight or in the freezer for an hour or 2.

Now you can make the Lemon Custard so that it can cool completely also before you freeze the ice cream and assemble it.
Ingredients for the Lemon Custard:

3/4 cup + 1 tablespoon fresh lemon juice { about 4-5 lemons }
3 egg yolks
2 whole eggs
7 ounces sugar
1 ounce cornstarch
7 ounces butter, cold & cubed

Directions for the Lemon Custard:

Place whole eggs, egg yolks, cornstarch, sugar and lemon juice in a saucepan. Mix it well with a whisk. Place the saucepan on the stove over medium low heat, whisk continuously until the lemon custard becomes thick and starts to bubble. Remove the pan from the stove and slowly add in the butter a bit at a time. Whisk until fully incorporated, strain the mixture and cool it completely in the fridge.

Next, make the topping.
Ingredients for the crumble topping:

1 1/2 cups quick cooking oats
1 cup flour
3/4 cup light brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, cubed

Directions for the crumble topping:

In a bowl, mix together oats, flour, light brown sugar & cinnamon. With a pastry blender, cut in the cubed butter until it is not clumpy and fully mixed in with the other ingredients. Place in a container in the fridge and let it get really cold before you add it in.

To make the Ice Cream, freeze to the Ice Cream makers instructions and during the last minute of freezing, add in spoonfuls of lemon custard. I think I probably added about 8-10 large spoonfuls. Let it mix in. You could also add in some of the crumble at this point as well but I personally like to layer it in on my own. After it’s done freezing, scoop a layer of ice cream into the bottom of a container, add in a few large spoonfuls of lemon custard and some crumble topping and swirl it around a bit. then more ice cream and lemon custard and topping and swirl it around again. Layer it as many times as you’d like and put it in the freezer again for about an hour.


* for detailed instructions on how to make the ice cream you can follow my tutorial for the peanut fudge swirl ice cream *here*


  • ChristineK says:

    This looks amazing! I have a question, though. Just before the directions for the crumble, you say it needs time to cool, but there aren’t any directions for baking the topping. Does it need to be cooked?

    • Jade says:

      Hi Christine! I’m so glad you like it! Sorry about that, I edited the post so it no longer says anything about letting the crumble topping cool! I didn’t cook the crumble topping, just the lemon custard and the ice cream custard, which both need to cool. Hope that helps! Enjoy!

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