Prepare the Lemon Curd: In a medium saucepan, combine egg yolks, maple syrup or cane sugar, lemon juice, and lemon zest. Whisk until smooth, then cook over medium heat, stirring constantly for about 8-10 minutes, or until it thickens. Remove from heat, stir in butter until melted, and let cool to room temperature.

Make the Ice Cream Base: In a large mixing bowl, whisk together the heavy cream, cane sugar, vanilla extract, and whole milk until well combined. Continue whisking for about 2-3 minutes until slightly thickened.

Combine and Chill: Gently fold the cooled lemon curd into the ice cream base. Swirl but do not completely blend. Cover and refrigerate for at least 2-4 hours.

Churn the Ice Cream: Pour the mixture into your ice cream maker and churn for 20-25 minutes or until soft-serve consistency is reached.

Freeze for Firmness: Spoon the churned ice cream into a freezer-safe container, layering with additional lemon curd. Cover and freeze for at least 4-6 hours.

Serve and Enjoy: Allow the ice cream to soften for 5-10 minutes at room temperature before serving in bowls or cones.