It's hard to think of a dessert more suitable for summer. Of course, you can cook lemon ice cream at any time of the year, but it is in the heat that it seems especially delicious. Its refreshing citrus aroma and delicate sour taste are literally driving you crazy!
Ingredients
- Egg yolks - 5 pieces
- Cream (33% fat content) – 500 ml
- Powdered sugar - 150 g
- Lemon zest (fresh) – 1 tsp.
- Lemon juice - 2 art.l.
Step-by-step cooking recipe
Beat the yolks with powdered sugar and cream.
Put the bowl with the mixture on a water bath and warm it up for 10 minutes, stirring frequently. Do not bring to a boil!
Put the bowl on the table and cool slightly.
Add the zest and lemon juice, mix.
Put it in the prepared mold and put it in the freezer for 6 hours. For the first 2 hours, take the ice cream out of the freezer every 30 minutes and mix with a mixer.
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