Lemon Curd Mascarpone Ice Cream

• 2 cups whole milk
• 1 1/2 tablespoons corn starch
• 1 1/4 cups half and half
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 4 ounces mascarpone cheese, room temperature
• 1 cup lemon curd

1. Prepare an ice bath in a large bowl.
2. Make a slurry by combining the cornstarch with 1/4 cup of the whole milk. Set aside.
3. In a 4 qt saucepan, whisk half and half, corn syrup, remaining whole milk and salt. Bring to a boil over medium heat. Cook for 4 minutes.
4. Stir cornstarch slurry into boiling milk mixture.
5. Return to a boil and cook until the mixture is thickened, approximately 2-3 minutes. Remove from heat.
6. Place mascarpone in a bowl. Whisk to soften.
7. Slowly pour hot milk mixture into the bowl with mascarpone, whisking vigorously to break up any lumps.
8. Place bowl over ice bath to chill.
9. Once chilled, pour into ice cream maker and process according to your ice cream maker's instructions.
10. Once the ice cream pulls away from the sides of the machine, add in lemon curd. Churn until no yellow streaks remain.
11. Transfer ice cream into a storage container and freeze until set, about 3-4 hours.
12. Before serving, let ice cream sit for a few minutes to soften. Enjoy!

milk, corn starch, light corn syrup, salt, mascarpone cheese, lemon curd

Taken from food52.com/recipes/18805-lemon-curd-mascarpone-ice-cream (may not work)