Meyer Lemon Curd Ice Cream

1. 1

   Heat a circulating water bath or a pot of water on the stove to 167F (75C).

2. 2

   Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender.

3. 3

   Puree the mixture until it is smooth and pale yellow, about 3 minutes.

4. 4

   Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible.

5. 5

   Place the bag in the water bath and cook for 30 minutes.

6. 6

   Pour the egg mixture into a blender.

7. 7

   Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next.

8. 8

   When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything.

9. 9

   Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool.

10. 10

    Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.

11. 11

    The next day, churn the base in an ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.