Lemon Ice-Cream Courtesy Of The Ice-Cream Chef

It was really entertaining to see how determined he was to succeed in making the ice-cream. All thanks to Jimmy’s Food Factory, a show that’s all about food science and interesting discoveries, he started out on this craze to make chocolate ice-cream (which turned out like sherbet), and then chocolate ice-cream again (which tasted really nice!), and then on to mocha flavour (which became my ice-blended mocha drink) and this time, lemon curd ice-cream. The best part was seeing him get up every 10 minutes to head for the freezer and whisk his bowl of concoction.

That’s my husband, ladies and gentleman.

The good news? The latest piece of his work was a huge success! The texture and taste were finger-licking right. I finished almost the whole bottle of ice-cream.


  • Low-fat liquid custard: 1 can (465g)
  • Lemon curd: 1/3 jar (130g)
  • Clementine: 3, peeled
  • Blueberry conserve/jam: 3 tbsp (or any other toppings)
  • Mint leaves: 6-8


  1. Mix custard and curd and whip the mixture for 5min, ideally using an electric whisker.
  2. Leave the mixture in the freezer for about 3hrs.
  3. Whisk the mixture again for 5min. Leave it to set in the fridge for 30min.
  4. Repeat steps 2 to 3 for 5hrs, ensuring each time that the mixture is freezing consistently throughout.
  5. Leave to freeze overnight.
  6. Before serving, leave the ice-cream to cool at room temperature for about 15min.
  7. Garnish ice-cream with fruits, conserves and mint leaves.


  • Buy a good electric whisk before you take up the challenge of making an ice-cream. It would definitely save you plenty of time and energy!
  • Actually, the whisker is also supposed to help introduce lots of air molecules into the mixture, which is the secret to making successful ice-creams!
  • The best of all would be to save yourself the energy and invest in a home ice-cream maker. The price could vary from S$50 – S$500. Seems like a popular choice among the English here.


  • The making of this ice-cream is supposed to be at its experimental stage. Refer to ‘Home-made Mocha Ice-Cream‘ for a more challenging way to make ice-cream from scratch.

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