Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
In a small sauce pan, combine the lemon curd, coconut milk, and maple syrup. Whisk to combine. Sprinkle the gelatin evenly over the mixture and let bloom (just let it sit there) for 5 minutes. Whisk in the gelatin and turn the heat to medium. Warm until the mixture is smooth and everything is combined. It doesn't need to come to a boil.
Pour the mixture into a medium bowl. Let cool, then refrigerate at least 3 hours or overnight.
Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 6-8 minutes.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
Scoop ice cream into pan then freeze until solid or eat right away, it will be the consistency of soft serve. After removing it from the freezer, let sit out for 10 minutes at room temperature before scooping, just to make it easier.
*Keep the serving around 1/2 cup to keep it low FODMAP