Boil the milk with a vanilla pod for 1 minute. Mix the lemon juice with lemon curd and smoke for 15 minutes in a smoke. Off the heat, add the egg yolks to the milk and mix well, as if for a crème anglaise. Heat up to 70c. Open the Vanilla, take all the seeds out and add them to the cream. Mix all ingredients and blend thoroughly.
Place the mixture in an ice-cream maker, and when ready serve at a suitable temp (from -3 to -5c)