German Lebkuchen Ice Cream

In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just beginning to simmer. Do not boil.

In a separate bowl, whisk together the egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. This tempers the eggs and prevents them from scrambling.

Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 5-8 minutes. Do not boil.

Remove the saucepan from the heat and stir in the Lebkuchen spice mix, vanilla extract, and salt.

Strain the ice cream base through a fine-mesh sieve into a clean bowl. This will remove any potential egg solids and ensure a smooth texture.

Stir in the chopped candied orange and lemon peel.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.

Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.

Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to harden further.

Serve and enjoy!