Step 1

Add 1/2C heavy cream to a medium bowl, with a mesh strainer set on top. Set aside.

Step 2

Add milk, remaining 1 cup heavy cream, sugar and salt to a medium saucepan. Cook, stirring occasionally, over medium-low heat until sugar has dissolved and mixture is steaming.

Step 3

In a small bowl, whisk yolks. Continue to whisk yolks while slowly adding 1 cup warm milk mixture. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through a mesh strainer into reserved heavy cream. Cool to room temperature, cover and refrigerate until thoroughly chilled, roughly 4-6 hours or overnight.

Step 4

Churn according to manufacturer's directions. In the last several minutes of churning, add spoonfuls of lemon curd. Continue churning until fully combined. Transfer to a freezer safe container. Freeze until firm.