Lemon Curd Ripple Ice Cream
Ingredients
- FOR THE LEMON CURD:
- 4 Large Egg Yolks
- 1/2 c. Maple Syrup Or Cane Sugar
- 1/4 c. Freshly Squeezed Lemon Juice
- 1 Lemon, Zested
- 6 tbsp. Butter, Cut Into Tablespoon-Sized Pieces
- FOR THE ICE CREAM BASE:
- 2 1/2 c. Heavy Whipping Cream
- 6 tbsp. Cane Sugar
- 2 tbsp. Pure Vanilla Extract
- 3/4 c. Whole Milk
- 1 1/4 c. Lemon Curd, From Above (or Store-bought)
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