Lemon & Honey Ice Cream

1: In a medium sized bowl, whisk together egg yolks, lemon juice, vanilla extract, lemon extract (if using), sugar (if using), and salt until the eggs begin to turn pale yellow.

2: In a small saucepan, heat coconut cream and coconut milk over medium low heat until warm.

3: Remove from heat and slowly add half of the cream mixture into the egg mixture while whisking continuously.

4: Transfer the egg mixture back into the saucepan with the remaining cream over low heat.

5: Allow the cream mixture to just start to simmer while stirring constantly to prevent scorching, then turn off heat when the first bubble appears.

6: Stir in honey (½ cup if using sugar or ¾ cup if using only honey).

7: Cool the mixture and transfer to Creami containers.

8: Freeze for 24 hours, then mix into ice cream following Creami instructions. For a scoopable consistency, return to the freezer for at least 6 hours or ideally overnight.