Black Ice Cream

Inspired by Morgenstern's Finest Ice Cream [1]

In a large chilled metal bowl, using a hand mixer on high speed, whip the heavy cream and about 1/3 of the charcoal powder until stiff peaks form. Set aside.
In a smaller bowl, whisk together sour cream, condensed milk, lemon zest and juice, curd, vanilla extract, and remaining charcoal powder until no lumps can be seen.
Gently fold the sour cream mixture into the whipped cream until just combined. Transfer the mixture to a metal or glass loaf pan, cover the top with plastic wrap to prevent ice crystals from forming, and freeze for at least 12 hours or overnight until firm.
Optional: Paint the rim of the waffle cone with edible gold.
Scoop ice cream into bowls or waffle cones and enjoy.