Lemon Curd Ice Cream

Directions for Lemon Curd: Combine lemon juice, sugar, butter, eggs and lemon zest in a medium saucepan over medium-low heat. Stir until mixture thickens. When bubbles begin to form, remove saucepan from heat; approximately 5 minutes. Transfer to a large bowl. Note: If eggs have curdled, use a strainer when transferring to bowl. Let cool. When curd has cooled, cover with plastic wrap and refrigerate for 1 hour before using. Makes 1 ¼ cups.

Directions for Lemon Curd Ice Cream: Combine heavy whipping cream, milk, sugar and salt in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves. Remove from heat. Beat yolks in a medium bowl. Add ½ cup of cream mixture to yolks and stir until combined. Add yolk/cream mixture to saucepan with the rest of cream mixture and heat over medium-low heat until temperature reaches 170° F and mixture thickens or coats the back of a spoon. Run through a metal strainer into a separate bowl. Stir in lemon curd and let mixture cool completely. Transfer to an ice cream container or a freezer safe container. Cover and freeze overnight. Scoop into serving bowls and garnish with mint sprigs. Serve.