Step 1

Lemon Curd

Step 2

In a saucepan over medium heat, add the lemon juice, lemon zest and sugar.

Step 3

Cook for about 3 minutes until the sugar is dissolved.

Step 4

In a separate bowl, whisk the eggs and egg yolks until very pale yellow.

Step 5

Add a little of the hot liquid, while whisking then add everything back into the pot.

Step 6

Cook over medium heat for 6-8 minutes or until thickened.

Step 7

Sometimes a little egg may have cooked so press the curd through a mesh strainer into a clean bowl and stir in the butter.

Step 8

Press plastic wrap down into the top of the curd.

Step 9

Refrigerate until set and cooled, about 1 hour.

Step 10

Store in an airtight container for up to 2 weeks.

Step 11

For the frozen custard

Step 12

In a large saucepan over medium heat, add the cream, half and half and sugar.

Step 13

Cook until foam begins around the edges.

Step 14

Meanwhile, whisk the egg yolks until pale yellow.

Step 15

Add about 1/3 cup slowly, while whisking into the egg yolks.

Step 16

Add everything back into the pot and cook, do not allow to boil, until it coats the back of a spoon, about 150-155 degrees. Do not cook over 160 degrees.

Step 17

Pour into a bowl, press saran wrap over the custard and cool in the fridge, 30-60 minutes or until completely cold.

Step 18

Pour the custard into an ice cream maker per user instructions.

Step 19

Once the ice cream is almost thickened, slowly add in the lemon curd.

Step 20

Store in an airtight container in the freezer with plastic wrap pressed down over the custard to avoid ice crystals.