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1
Zest the lemons directly into a food processor or blender.
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2
Add the sugar and blend until the lemon zest is very fine.
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3
Warm the milk with the lemon-scented sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan.
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4
Cover, remove from the heat, and let infuse for 1 hour.
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5
Rewarm the lemon-infused mixture.
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6
Pour the remaining 1 1/2 cups (375 ml) cream into a large bowl and set a mesh strainer on top.
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7
In a separate medium bowl, whisk together the egg yolks.
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8
Slowly pour warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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9
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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10
Pour the custard through the strainer and stir it into the cream.
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11
Discard the lemon zest and stir until cool over an ice bath.
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12
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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13
As you remove it from the machine, fold in the crumbled speculoos.
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14
Since speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert.
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15
I recommend the sour cherryflavored kriek (the best brand is Lindemans), which you can find in well-stocked supermarkets and liquor stores.
