Lemon. And ice cream. Together at last! Catch the best way to get that sour pop in ice cream without curdling the milk with Bruce Weinstein and Mark Scarbrough, cooking live and in real time on this episode of their podcast.

Here's the recipe for Lemon Ice Cream:

Whisk two large eggs, 1 cup of sugar, 1/2 cup of lemon juice, and two tablespoons of butter in a double boiler over simmering water until thickened and glossy. Whisk in 2 cups of cream and remove from the heat. Chill, covered, in the fridge; then freeze in your ice cream machine according to your manufacturer's instructions.