METHOD

1. Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen. 
2. While the ice-cream is freezing, make the lemon curd. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved. Reduce the heat to low and gradually add the butter, 3 pieces at a time, stirring continuously until melted. Continue to cook, stirring continuously, for 4–6 minutes or until the mixture is thickened and coats the back of a spoon. Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold.
3. Remove the ice-cream from the freezer and, using your hands, bend each bag to break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon the ice-cream into a 2-litre-capacity metal tin and swirl with 1 cup of the lemon curd. Freeze for 2–3 hours or until firm. Serve. Serves 8 (Lemon curd Makes 1½ cups)

TIP
You can store leftover lemon curd in an airtight container or sterilised jar in the refrigerator for up to one week.

Photography: Ben Dearnley