Start to finish: 12 hours
Makes: 2 quarts
6 egg yolks
½ cup lemon juice
¼ cup lemon curd
¾ cup brown sugar
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
2 lemons, peeled
Place bowl from ice cream machine into freezer.
In a medium-sized saucepan, whisk together egg yolks, lemon juice, lemon curd, brown sugar and kosher salt over medium heat until sugar is dissolved.
Whisk in milk and cream until combined. Add in lemon peels.
Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.
Strain mixture through a metal sieve into a large bowl. Cover with plastic wrap and chill at least 4 hours or overnight.
Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture.
Churn until thick, about 40 minutes.
Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.