I love this ice cream. I think you will too. Please see the notes (More Stuff to Know) for variations. If you would like to make the curd just to have on scones or something, leave out the cornstarch and whisk in a tablespoon or two of butter at the end. See the ingredients and instructions in italics to make the curd "regular." You will not need all the curd in the ice cream, so enjoy the extra however you like. This recipe makes about 1½ quarts of finished ice cream and about 5 cups of base.