Makes 3 quarts
3 cups whole milk
3 cups heavy whipping cream
¾ cup sugar
4 egg yolks, lightly whisked
2 Tablespoons light corn syrup
4 teaspoons lemon extract
1 Tablespoon pure vanilla extract
1 teaspoon cardamom
¼ teaspoon salt
Blue, red and yellow food coloring
Prepare a large bowl with a strainer over it and set aside. In another bowl whisk sugar, salt, corn starch, and cardamon, set aside. In large microwave safe bowl add milk, cream, egg yolks, corn syrup, and extracts and whisk well.
Whisk the dry ingredients into the wet ingredients. Microwave every 30 seconds on high until the sugar is completely dissolved.
You can tell using a spoon. Strain mixture in prepared bowl. I like to strain the ice cream base twice. Discard stuff left in strainer. Give ice cream base another whisk.
Cover ice cream base with plastic wrap and refrigerate base for 3 hours or until nice and chilled.
Now churn the ice cream according to your ice cream makers directions. Note if you only have a 2 quart ice cream maker like I do you'll have to churn in 2 batches. Next divide the ice cream into three bowls.
Cover two bowls with plastic wrap and place in the freezer.
Mix one color in the remaining bowl of ice cream. After mixing first color to your desired hue cover bowl with plastic wrap and repeat until all colors are completed.
Freeze until ice cream firms back up but not until it hardens. Remove all three bowls from freezer and remove plastic wrap. Working quickly spoon all colors into one bowl.
Use the spoon to gently swirl colors together. Don't just mix ice creams together you'll end up with a very tasty gray mess.
Spoon mixture into a larger freezer safe bowl, layer plastic wrap over the top then place on lid. Freeze for 5 hours. Enjoy.