Lemon Cream Ice Cream

Instructions

1. In a medium saucepan, combine 1 1/2 cups (360 ml) heavy cream, 1/2 cup (120 ml) milk, 3/4 cup (150 g) sugar, the scraped seeds and pod of 1 vanilla bean, and 1/8 tsp (0.75 g) fine sea salt.
2. Heat the mixture over medium heat until it is hot but not boiling and the sugar is dissolved, about 5-7 minutes. Remove from heat and let the vanilla infuse for 15 minutes.
3. While the vanilla cream is infusing, whisk 4 large egg yolks in a bowl until smooth.
4. Gradually temper the hot cream mixture into the yolks by slowly whisking about 1/2 cup (120 ml) of the hot mixture into the yolks to warm them.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture.
6. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, reaching 175°F (79°C). Do not boil.
7. Strain the custard through a fine mesh sieve into a clean bowl, discarding the vanilla pod.
8. Stir in 1 tbsp (15 ml) pure vanilla extract, 2 tbsp (30 ml) fresh lemon juice, and 1 tbsp (6 g) fresh lemon zest into the custard.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour until cold.
10. Remove the chilled custard from the refrigerator and pour into an ice cream maker. Churn according to the manufacturer's instructions, about 20-25 minutes, until soft-serve consistency.
11. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 3 hours until firm.
12. Let the ice cream sit at room temperature for 5 minutes before scooping for a creamy texture.