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Parve
Easy
1 Hour
Diets 
This is a blatant copycat version of this season’s Trader Joe’s lemon ice cream, which is quite tragically dairy. Well, dry your tears because this version is pretty close.
6 lemons, washed and dried well
1 and 1/4 cups sugar
1/4 teaspoon salt
5 eggs
56 ounces (1.65 liters) pareve vanilla ice cream, slightly softened
1 cup vanilla cookies, lightly broken (and to be one-thousand-percent honest, I did in fact use alef-beis cookies)
Zest all six lemons, then juice them until you have one cup of lemon juice.
In a medium pot, combine juice with sugar, salt, and eggs; mix very well. Cook on medium heat, whisking or stirring well with a fork until the outside edges bubble, about 15 minutes. Cool.
Mix ice cream with lemon zest, about three-quarters of the lemon curd, and cookies until the elements are lightly layered and mixed together but not completely combined.
Freeze completely. Serve with remaining lemon curd spooned over the top.
Styling and Photography by Sina Mizrahi
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So good! The eggs cooked a bit while I was making the lemon curd, maybe I had the flame too high.
Takes time to make but totally worth it!