* Fill the bottom of a pot or double boiler with 1–2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
* Place egg yolks, granulated sugar, lemon zest, lemon juice, into the top pot of your double boiler, or in a heatproof glass or metal bowl (look up DIY double boiler if you have never made one before. It’s simple but there’s a few things you need to make sure of that I cannot fit in here). Whisk mixture until smooth. Continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk & cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 5-10 minutes. If curd isn’t thickening, turn up the heat & constantly whisk.
* Once thickened, remove from heat & whisk in the sliced butter a couple pieces at a time. The butter will melt as you whisk. Pour curd into a jar or bowl & set aside. The curd will thicken as it cools, and can be refrigerated for up to 10 days. If keeping, make sure to put parchment or plastic wrap directly onto the top to prevent a film from forming.
ICE CREAM INSTRUCTIONS
1. Pour milk and cream into a pan and bring to a simmer. Simmer on low heat for 30 minutes to reduce water and create a creamier, less icy ice cream.
2. Now pour in the lemon curd, whisking until everything is combined and smooth. Take a little bit of the mixture out and combine it with the cornstarch until dissolved, then add it back into your ice cream mixture. Mix on low heat for a few minutes, and then remove from heat and pour into a clean bowl.
3. Taste your mixture and add more salt or anything else if needed.
4. Allow to cool thoroughly in the fridge, about 4 hours or overnight for the best texture.
5. Once cooled, add in poppyseeds and then pour mixture into your ice cream maker. Process following manufacturer instructions.
6. Scoop into a clean container and freeze for at least 2-4 hours before eating. Enjoy!!
