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For the lemon curd:
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In a heat proof bowl (or the top of a double boiler), beat yolks for 1 minute. Add syrup or sugar and beat for another minute. Add lemon juice and zest and mix well.
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Place over a pan of simmering water (make sure the bottom of the bowl isn't actually touching the water). Cook, stirring nearly constantly, until it thickens, about 10-20 minutes.
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Stir in butter 1 piece at a time, waiting until each piece melts before adding another one. Remove from heat and strain through a fine-mesh sieve into a storage jar.
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Cool until just warm. Cover and refrigerate until set, at least 2 hours.
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For the ice cream base:
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In a large mixing bowl, beat cream, sugar, and vanilla with a hand mixer until cream is thickened but not quite enough for dolloping. You want it to be a little liquid and not able to hold peaks. With the mixer on low, slowly pour in the milk and mix until well combined.
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Churn according to your ice cream maker instructions.
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Once it's done churning, scoop ice cream into a freezer-safe storage container. Dollop half of the lemon curd over the top and fold into the ice cream with a spatula. Dollop the remaining lemon curd over the top and fold in.
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Freeze for several hours, or until firm (depending on how cold your freezer is, this could take as little as an hour, or up to 4 hours).
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For a no-churn version, mix ice cream base and pour it into a freezer-safe container. Freeze until firm but still able to be stirred, about 3 hours.
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Fold in the lemon curd as described above. Freeze until completely firm, several more hours.
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Recipe inspired by Donna Hay. Lemon curd recipe adapted from Williams-Sonoma.
