Ingredients
300ml/10fl oz lemon-infused milk
4 egg, yolks only
100g/3%26frac12;oz caster sugar
250ml/8fl oz double cream
Method
1. To make the lemon-infused milk: add the zest of 4 lemons to 550ml/1 pint milk. Warm on a low heat until it is hot but not boiling. Remove from the heat, cover and chill for 4-6 hours.
2. To make the ice cream: pour 300ml/10fl oz of the infused milk into a saucepan and bring to boiling point.
3. Whisk the egg yolks and sugar in a mixing bowl. continue stirring and pour over the milk mixture. Return to the heat until the mixture thickens but do not allow to boil. Remove from the heat and cool. Then add the cream.
4. Pour the cooled mixture into an ice cream maker and churn for 20 minutes. Transfer to a freezer container and put in the freezer until needed. Serve.
Orignal From: Lemon ice cream
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