Lemon Curd Frozen Yogurt

Steps

1. Rub 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar and 2 tsp finely grated lemon zest2 tsp finely grated lemon zest2 tsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest1 tbsp finely grated lemon zest together in a large bowl with your fingertips until the sugar is damp and fragrant.
2. Whisk in 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk until the sugar has dissolved.
3. Whisk in 320 g plain Greek yogurt310 ml plain Greek yogurt1⅓ cups plain whole-milk Greek yogurt480 g plain Greek yogurt460 ml plain Greek yogurt2 cups plain whole-milk Greek yogurt, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
6. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 3 tbsp lemon curd3 tbsp lemon curd3 tbsp lemon curd4½ tbsp lemon curd4½ tbsp lemon curd4½ tbsp lemon curd, then run Mix-in.

To serve: Top with a little grated lemon zest.