John Myers
Lemon-cream Ice Cream
The perfect lemon-cream ice cream recipe with a picture and simple step-by-step instructions.
- 90 g Egg yolk
- 225 g Sugar
- 1 pinch Salt
- 375 ml Whole milk
- 300 ml Cream
- 150 ml Freshly squeezed lemon juice
- Beat the egg yolks, sugar and salt in a bowl until whitish and frothy. Put milk and cream in a saucepan and heat to 40 ° (thermometer recommended or finger test = lukewarm). Then stir immediately into the egg mixture, pour it back into the pot and heat it again to 80 °. It mustn’t boil. Remove from heat, let cool and only then stir in the lemon juice.
- When using an ice cream maker, process the mixture into ice in 2 servings according to the operating instructions.
- Without an ice cream maker, put the mixture in a larger but flat bowl or bowl and place it in the freezer. When a solid layer has formed on the wall of the bowl (this can take 30-40 minutes at a time), stir it into the still liquid mass with the help of a trowel. Then put the bowl back in the freezer. You have to repeat this process as long and as often as necessary until the ice cream has reached its creamy consistency.
- The number of people mentioned above refers to an amount of ice of approx. 1100 ml of finished ice.
- Well then ……….. just enjoy delicious …… ;-))
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