Place the cream and milk into a large saucepan on a medium heat.

Heat until just before the liquid boils, you will see little bubbles form around the outside rim – this is known as the scalding point, once reached remove from the heat.

In a large bowl whisk together the egg yolks, sugar, extracts, zest and corn flour until pale and thickened.

Tip the entire mixture back into the saucepan, place over a medium/low heat stirring constantly until it thickens and coats the back of a wooden spoon.  The temperature should be 170F when tested with an instant read thermometer.

Remove from the heat.

Pour the hot custard through a sieve into a large bowl.

Place cling film directly on to the surface of the custard to prevent a skin from forming. Leave to cool and then chill in the fridge. No less than four hours and even overnight is fine. 

Once chilled, add half of the curd and all of the poppyseeds to the custard.  Stir. Then transfer to a jug.

Set up your ice cream maker 

Pour in the custard leave to churn. 

When the ice cream is soft but can hold its shape stop the ice cream maker.

Transfer the ice cream to a freezer proof tub.

Spoon the remaining lemon curd on to the ice cream.Use a spoon to gently ripple the lemon curd through the ice cream.

Resist the urge to just dive in with a spoon, as this really tastes better once it is properly frozen.

To serve, remove the tub from the freezer 15 minutes before scooping to allow it to soften.