Makes about 1 ½ litres

1 cup milk

1 cup sugar

5 egg yolks, lightly beaten

3 Tbsp grated lemon peel

¾ cup lemon juice

2 cups heavy whipping cream

In a small heavy saucepan, heat milk to 175°F; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160°F and coats the back of a metal spoon.

Remove from the heat; strain. Stir in lemon juice. Cool quickly in an ice bath. Stir in cream. Place in freezer. For 2-3 hours, whip the custard for around a minute every half hour. After that time, let freeze until desired consistency is reached.


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Posted by: ghost21 on Category: Desserts