Lemon ice cream

Ingredients for 6 servings:

• 4 lemons (organic)
• 100 g sugar
• 4 egg yolks, very fresh (organic)
• 800 g coconut milk, creamy

Instructions

Working time approx. 15 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 15 minutes

based on coconut milk, makes approx. 1 l

Fill a large saucepan about halfway with water, then place a medium saucepan inside the large one and heat over low heat. Pour the coconut milk into a larger bowl and mix vigorously to remove any lumps. Add the sugar to the medium saucepan and melt. Squeeze the lemons and add the lemon juice, egg yolks, and 3 tablespoons of coconut milk to the sugar. Stir frequently. Run cold water into the sink and let the contents of the medium saucepan cool in a double boiler, stirring constantly. Pour the sugar and lemon juice mixture into the bowl with the coconut milk and mix thoroughly. Cover the bowl and refrigerate for 12 hours. Pour the cold lemon and coconut mixture into an ice cream maker and freeze according to the manufacturer’s instructions.