Lemon Curd Ice Cream

2/3 cup/130 g sugar

5 egg yolks

1 cup heavy cream

1 cup milk

1/2 cup lemon curd

zest of one lemon

Bring the milk and cream to a low simmer in a saucepan. In a small mixing bowl, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.

Pour the mixture back into the saucepan and place over low heat. Stir continuously until the custard thickens slightly and just coats the back of a spoon (about 170 F). Immediately remove pan from the heat.

Add the lemon curd and lemon zest to the warm custard, stirring to incorporate fully. Cover the custard with plastic wrap and refrigerate overnight.

Remove the custard from the refrigerator and strain it to remove the lemon zest (unless you like it in there). Churn mixture in ice cream maker according to the manufacturer's instructions. The ice cream will still be fairly soft after churning so transfer it to a freezer-proof container and freeze until solid.