Lemon Curd Ice Cream Base

Directions

1. Combine sugar and lemon zest: In a small bowl, rub together the sugar and lemon zest using your fingers. This helps release the essential oils in the zest and infuses the sugar with lemon flavor. 

2. Prepare the dairy mixture: In a large bowl or measuring cup, whisk together the whole milk, heavy cream, and lemon extract. This will be added later to cool down the cooked custard and balance the richness. 

3. Make the egg mixture: In a separate mixing bowl, whisk the egg yolks, lemon juice, vanilla extract, and salt until fully blended. Add the lemon-sugar mixture and whisk again until smooth and well combined. 

4. Cook the custard: Pour the egg mixture into a heatproof bowl and set it over a pot of gently simmering water (double boiler setup). Cook, stirring constantly with a silicone spatula or whisk, until the mixture thickens and reaches 165°F. This gentle cooking method prevents curdling and ensures a smooth texture. 

5. Temper and finish the base: Once the egg mixture has reached temperature, remove it from the heat. Slowly whisk in the milk and cream mixture. This helps bring the temperature down and create a rich, custard-like base. Strain through a fine mesh sieve if you prefer an ultra-smooth texture. 

6. Chill thoroughly: Place the finished base in an ice bath to cool it quickly, then cover and refrigerate until completely chilled, at least 4 hours or overnight. A cold base freezes better and gives a smoother final texture. 

Ingredients

• 3/4 cup granulated sugar
• 2 lemons, zested
• 1 1/2 cup whole milk
• 1 cup heavy cream
• 1 tablespoon lemon extract
• 8 large egg yolks
• 1/2 cup fresh lemon juice, strained
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt