Lemon Custard Ice Cream

1. 1

   First, make the custard. Simmer half-and-half and cream in a saucepan. Remove from heat and set aside.

2. 2

   Whisk yolks until light in color. Add sugar. Whisk together. Whisk warm cream into egg mix slowly. Put into a heavy saucepan. Heat and stir until thick enough to coat the back of a spoon. DO NOT simmer or boil the egg and cream mixture, as it will scramble. Cool to room temperature. Add vanilla extract. Refrigerate for about 5 hours.

3. 3

   Next, make the lemon curd. Put butter, sugar, lemon zest, 2 1/2 cups lemon juice, and salt into a double boiler. Heat until melted and the sugar is dissolved.

4. 4

   Meanwhile, whisk eggs. Slowly pour hot mixture from step 3 into eggs while whisking. Place the egg mixture back on the double boiler, whisking continuously. DO NOT simmer or boil. Cook until thickened.

5. 5

   Strain the curd and cool completely to room temperature.

6. 6

   Finally, assemble the ice cream. Run refrigerated custard mixture through an ice cream maker until it reaches soft serve consistency. Fold in the cooled lemon curd (which should be about 3 1/2 cups) and the 3 ounces of reserved lemon juice. Cover and freeze until very firm.

* Per serving · 4 servings · Values may vary.

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