Lemon Curd Ice Cream

 

1 3/4 C. cream

3/4 C. 2% milk

3/4 C. sugar

1/4 tsp. salt

5 egg yolks

1 C.  lemon curd  (store-bought may be used, but ice cream is better with homemade!)

 

To make ice cream, in a medium size saucepan add cream, milk, 1/2 C. of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 C. sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or overnight. When ready to freeze, pour the ice cream custard into a ice cream maker and freeze according to manufacturer’s directions.  Add lemon curd the last 5 – 10 minutes of mixing.  Makes about a 1 1/2 to 2 pints of ice cream.