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What you need:

1 cup milk
5 egg yolks
2/3 cup sugar
1/2 cup lemon curd
zest of 1 lemon
1 cup heavy cream
juice of 1 lemon

What you do:

Bring the milk to a simmer in a medium saucepan. Meanwhile, whisk egg yolks and sugar in a medium bowl until thick and light lemon colored, about 1 minute.
Pour the milk into the egg mixture in a slow, steady stream, whisking constantly, to temper the egg yolks.
Pour the mixture into the saucepan and cook over low heat, stirring constantly, until the mixture thickens, 5-7 minutes.
Remove from heat and stir in lemon curd, lemon zest, cream, and lemon juice, in order, mixing well between each addition.
For best results, refrigerate overnight before churning in ice cream freezer according to manufacturer’s instructions.

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