The one on the right in the picture, based on the lemon ice cream recipe in this book. The one on the left is just-churned honey granola boysenberry frozen yogurt.
1 c sugar
1/2 c Meyer lemon juice (from these lemons)
2 T butter
1 c whole milk
1 c heavy whipping cream
1/4 c bourbon
2/3 c crumbled TJs cinnamon graham crackers (6 crackers maybe?)
Stick a mixing bowl in the freezer to chill a bit. Whisk together eggs, sugar, lemon juice, and butter in the top of a double boiler (or a small saucepan placed on top of another small saucepan). Simmer some water in the bottom of the double boiler (aka lower saucepan) and cook the lemon custard until it thickens, whisking constantly. The recipe said this would take 15 minutes; mine thickened slightly after 8 minutes, and the main thing that changed between minutes 8 and 15 was how much my wrist hurt from all that whisking after a day of coding on my laptop, but there's a significant chance that the last few minutes made a difference somehow. Anyway: after heating and whisking for as long as you choose, pour the lemon custard into the chilled mixing bowl. Stir in the milk and cream, and put the bowl in the fridge for an hour.
When you're ready to make the ice cream, take out the mix and stir in the bourbon. Churn in the ice cream maker for 20 minutes, add the graham crackers, and churn for another 5 minutes. This was veeery soft right after churning and had a suspicious resemblance to my failed, liquidy attempt at hot toddy cake. But after 24 hours in the freezer it was beautiful to serve to Lizzy and a couple of her friends after they made a pile of homemade linguine to celebrate their impending departure to India for the summer.