1 cup heavy cream3/4 cup whole milk
3/4 cup sugar
1/4 tsp. salt
4 egg yolks
3/4 cup half-and-half or whole milk
1 recipe lemon curd
In large saucepan over med-high heat, combine 1 cup of the cream with the milk. Whisk in sugar and salt. Meanwhile, in separate bowl, whisk egg yolks. When milk mixture is steamy, remove from heat. Add about 1/4 cup hot milk mixture to whisked eggs and whisk rapidly. Return egg mixture to saucepan and return all to medium heat, stirring constantly. Mixture should start to thicken. Just as mixture begins to bubble, remove from heat and place bottom of pan into bowl of ice water to cool quickly. Mixture can be poured through a strainer if you're worried about any eggy granules. Whisk as it cools. Add 3/4 cup half-and-half or whole milk. Pour cooled mixture into ice cream freezer. When it is about done freezing, stir lemon curd into ice cream and allow it to continue to churn until mixed well. Transfer ice cream to covered container and put in freezer to harden until ready to serve.
1 recipe lemon curd
In large saucepan over med-high heat, combine 1 cup of the cream with the milk. Whisk in sugar and salt. Meanwhile, in separate bowl, whisk egg yolks. When milk mixture is steamy, remove from heat. Add about 1/4 cup hot milk mixture to whisked eggs and whisk rapidly. Return egg mixture to saucepan and return all to medium heat, stirring constantly. Mixture should start to thicken. Just as mixture begins to bubble, remove from heat and place bottom of pan into bowl of ice water to cool quickly. Mixture can be poured through a strainer if you're worried about any eggy granules. Whisk as it cools. Add 3/4 cup half-and-half or whole milk. Pour cooled mixture into ice cream freezer. When it is about done freezing, stir lemon curd into ice cream and allow it to continue to churn until mixed well. Transfer ice cream to covered container and put in freezer to harden until ready to serve.
