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And I'm going to use a lemon curd to flavor it, then fold in candied lemon zests after I churn it. Any other ideas to flavor it? Should I add lemon juice?

Alright so I juss found this site from googling non-reactive pan and I thought I should join up cause I love talkin' food. I'm gonna come right out and say it, I type how I talk, so if ya can't handle my poor grammer and use of slang ya may as well ignore me now. I will do my best not to curse...