To make ice cream, in a medium size saucepan add cream, milk.

Then add 1/2 cup of the sugar and salt.

Heat over medium/low heat until steaming. Whisk egg yolks in a separate bowl.

Slowly add the remaining 1/4 cup sugar.

Whisk to combine.

When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture, stirring constantly.

Continue to add at least 1/2 of the hot cream mixture.

Slowly pour the egg/cream mixture back into the pan and cook over low heat.

Stir constantly with a wooden spoon. DO NOT let the mixture boil.

The mixture should be slightly thick so that it coats the back of a spoon. It needs to reach a temperature of approximately 160-170 degrees F.

Remove from heat and strain mixture into a bowl. I like to strain the custard just in case a bit of the egg cooked and to ensure a smooth creamy texture.

Cover and chill completely for about 2 hours or overnight.

After setting overnight, the mixture will be very thick and creamy. Remove plastic.

Pour into an ice cream maker.

Follow manufactures instructions for freezing.

Once the ice cream is the consistency of thin soft serve ice cream, add the lemon curd. Spoon lemon curd into ice cream with the ice cream maker running and continue to freeze for another 5-10 minutes. The curd will mix into the ice cream completely.

Not really a recipe step, but more of an FYI: I pretty much licked the jar and spoon clean. The great thing about making the lemon curd recipe on my blog is that makes 2 cups. That leaves you with an additional cup to spread on bread, toast, cakes, cookies or just eat with a spoon. It's delicious.

Once the ice cream has churned completely, turn off the machine and transfer the ice cream to a container and place in the freezer to firm completely.