Ingredients

• 2 large lemons

• ¾ cup firmly packed brown sugar
• ¼ cup lemon curd
• 6 egg yolks
• 1 teaspoon kosher salt
• 2 cups Mayfield Heavy Whipping Cream
• 1 cup Mayfield Whole Milk

How to

1. Peel lemons with paring knife reserving peel; set aside. Cut each lemon in half and juice; reserve ½ cup lemon juice.
2. Follow ice cream maker directions to prepare to freeze ice cream.
3. In 2-quart saucepan whisk together reserved ½ cup lemon juice, brown sugar, lemon curd, egg yolks and salt. Cook over medium heat, stirring occasionally, until sugar is dissolved.
4. Whisk in cream and milk until combined. Stir in lemon peel. Cook over medium-high heat, stir occasionally, until mixture just comes to a boil. Reduce heat to low and simmer 5 minutes.
5. Remove from heat; cool at room temperature 1 hour.
6. Strain mixture through metal sieve into large bowl. Cover with plastic food wrap; refrigerate at least 4 hours or overnight.
7. Freeze mixture in ice cream maker according to manufacturer’s directions.
8. Transfer to freezer-safe dish; cover. Freeze 4 hours before serving.

(Makes 2 quarts)

Recipe and image provided by Half & Half magazine.