Step 1

In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.

Step 2

Heat the milk in a saucepan over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot milk, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.

Step 3

Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 3 - 4 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.

Step 4

Add mascarpone, corn syrup, lemon juice, vanilla extract and salt to the hot custard mixture and stir until completely dissolved.

Step 5

Allow to cool to room temperature uncovered and refrigerate overnight or until cold enough to use in an ice cream maker.

Step 6

Churn in an ice cream maker according to manufacturer’s directions. I churn mine for 15 minutes.

Step 7

Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.