Ingredients:

  • 3/4 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, cubed
  • 3 large eggs
  • 1/4 tsp salt
  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract

Instructions:

  1. Whisk the eggs, sugar, and lemon juice in a saucepan over medium-low heat. Stir constantly until the mixture thickens into a glossy, pale yellow custard that coats the back of a spoon.
  2. Remove the saucepan from heat and stir in the cubed butter one piece at a time until the texture is smooth and velvety.
  3. Strain the lemon curd through a fine-mesh sieve to remove any egg bits and refrigerate for at least 2 hours.
  4. In a large chilled bowl, beat the heavy whipping cream until stiff peaks form.
  5. In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and lemon extract.
  6. Gently fold the whipped cream into the condensed milk mixture using a spatula, stirring slowly to maintain a light, airy consistency.
  7. Pour the base into an ice cream maker and churn according to the manufacturer's instructions.
  8. During the last 2 minutes of churning, drizzle in half of the chilled lemon curd.
  9. Transfer the ice cream to an air-tight freezer container and freeze until set.