It may seem like a lot of extra work to make lemon curd solely for the purpose of using it in ice cream, but it really is the best way to maximize lemony flavor without sacrificing texture.

The curd in this recipe is similar to the lemon curd, but here we omit the butter; in ice cream, butter would be too rich and would mask the citrus flavor. You will have a little leftover curd, which you can use as a topping on ice cream, dollop onto scones, or spread on anything you want spiked with rich lemony flavor. You can make this recipe with all Eureka lemons for a tarter version of this ice cream.

TECHNIQUE: Ice cream

SPECIAL EQUIPMENT: Ice cream machine and Microplane or other rasp grater

CHILLING TIME: 2 hours or overnight             SHELF LIFE: 1 week

LEMON CURD INGREDIENTS

• 2 Meyer lemons and 1 Eureka lemon
• 7 large egg yolks
• ¾ cup sugar

LEMON CURD PREPARATION

1. Fill the bottom of a double boiler or medium saucepan with about 2 inches of water and bring to a simmer over medium-high heat.
2. Finely grate the zest from the lemons into the top of the double boiler or nonreactive bowl.
3. Juice the lemons and measure out ½ cup juice. Whisk the yolks into the zest, then whisk in the ¾ cup sugar. Add the lemon juice and whisk to blend.
4. Put the double boiler insert or bowl over but not touching the simmering water. Cook, whisking frequently until the mixture is thick and puddinglike, for about 10 minutes.
5. Pour the curd through a fine-mesh strainer into a bowl. Lay plastic wrap directly on the surface of the curd and refrigerate until completely chilled, about 2 hours.

ICE CREAM INGREDIENTS

• 5 large egg yolks
• ½ cup sugar
• 1¾ cups heavy cream
• ¾ cup 1% or 2% milk
• ¼ teaspoon kosher salt

ICE CREAM PREPARATION

1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (¼ cup). Set aside.
2. In a heavy nonreactive saucepan, combine the cream, milk, salt, and the remaining sugar (¼ cup) and put the pan over medium-high heat.
3. Scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks.
4. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
5. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened and coats the back of a spatula, about 1 to 2 minutes longer.
6. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, stir the base occasionally until it is cool.
7. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

ASSEMBLY AND FREEZING

1. Whisk ¾ cup of the lemon curd in a medium bowl and slowly whisk in the chilled ice cream base until smooth.
2. Freeze in an ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
3. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

SERVING SUGGESTIONS

• Lemon Gingersnaps for an ice cream sandwich
• Shortbread piecrust and Meringue to make a frozen lemon meringue pie