1. Make the Lemon Curd:

In a heatproof bowl (or the top of a double boiler), beat the egg yolks for 1 minute.

Add the maple syrup (or cane sugar) and beat for another minute.

Add the fresh lemon juice and lemon zest.

Mix well.

Place the bowl over a pan of simmering water (make sure the bottom of the bowl isn’t actually touching the water).

Cook, stirring nearly constantly, until the mixture thickens, about 10–20 minutes. It should be thick enough to coat the back of a spoon.

Stir in the butter, 1 piece at a time, waiting until each piece melts before adding the next one.

Remove from the heat.

Strain the lemon curd through a fine-mesh sieve into a storage jar. This removes any bits of cooked egg and ensures a perfectly smooth curd.

Cool until just warm.

Cover and refrigerate until set, at least 2 hours.

2. Make the Ice Cream Base:

In a large mixing bowl, beat the heavy whipping cream, cane sugar, and vanilla extract with a hand mixer (or a stand mixer) until the cream is thickened but not quite enough for dolloping. You want it to be a little liquid and not able to hold peaks. Basically, stop whipping just before it’s thick enough to dollop on your favorite dessert.

With the mixer on low speed, slowly pour in the whole milk.

Mix until well combined. It can be difficult to get the milk to mix in with the cream. Adding it gradually helps.

3. Churn the Ice Cream:

Churn the ice cream mixture according to your ice cream maker’s instructions. But make sure to not over-churn your ice cream. Because you’ve already beaten the cream, it’s easier to churn your ice cream too long and give it a buttery texture. Stop and check the ice cream at least 5–10 minutes before you normally would.

4. Ripple in the Lemon Curd:

Once the ice cream is done churning, scoop it into a freezer-safe storage container.

Dollop about half of the chilled lemon curd over the top of the ice cream.

Fold it in gently with a spatula, creating swirls and ribbons.

Dollop the remaining lemon curd over the top.

Fold it in again.

5. Freeze:

Freeze the ice cream for several hours, or until firm (depending on how cold your freezer is, this could take as little as an hour, or up to 4 hours).

6. Serve and Enjoy! Scoop and serve this delicious, creamy, and zesty Lemon Curd Ripple Ice Cream. Don’t you just want to dive into it?