What you will need
- 50g butter, chopped
- 2 eggs, lightly whisked
- 2 tsp finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1 cup (215g) caster sugar
- 300ml thin cream
- 1 x 400ml can coconut milk
- 4 egg yolks
Make lemon butter
Combine the butter, eggs, lemon rind and juice and half the sugar in a saucepan over low heat. Cook, stirring constantly, for 5 minutes or until mixture thickens. Remove from heat. Strain though a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Meanwhile, place a metal container in the freezer to chill. Combine the cream and coconut milk in a medium saucepan over medium-low heat and bring to a simmer (do not boil). Whisk the egg yolks and remaining sugar together in a medium heatproof bowl until thick and pale.
Combine cream & egg mixture
Gradually add the warm cream mixture to the egg mixture, whisking constantly. Pour into a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until custard coats the back of the spoon. Gradually stir the custard into the lemon curd.
Place in the chilled container. Cover with foil and place in the freezer for 6 hours or until almost set. Break up ice-cream with a metal spoon and transfer to the bowl of a food processor. Process until smooth. Return to metal container and cover with foil. Freeze for 4 hours or until firm.