4 people
1 litre milk
1 vanilla pod
300 g lemon curd
100 g lemon juice
5 egg yolks
Boil the milk with the vanilla pod for 1 minute. Mix the lemon juice with lemon curd and smoke for 15 minutes in a smoker. Off the heat, add the egg yolks to the milk and mix well, as if for a crème anglaise. Heat up to 70°C. Open the vanilla, take all the seeds out and add them to the cream. Mix all ingredients and blend thoroughly.
Place the mixture in an ice-cream maker, and when ready serve at a suitable temperature (from -3 to -5°C)