Meyer Lemon Ice Cream Recipe

Name: Meyer Lemon Ice Cream Recipe
Ingredients: 7 ounces sugar (about 1 cup; 200g); 3/4 ounce cornstarch (about 3 tablespoons; 20g); 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 large eggs (about 3 1/2 ounces; 100g); 10 ounces fresh Meyer lemon juice (about 1 1/4 cups; 285g), from about 8 Meyer lemons; 1 ounce Meyer lemon zest (about 2 tablespoons, although this will vary with freshness and grater style; 30g); 8 ounces heavy cream, straight from the fridge (about 1 cup; 225g); 1 ounce curaçao, limoncello, or other citrus liqueur (about 2 tablespoons; 30g), optional