Make 2 cups
INGREDIENTS:
1 cup milk
1/2 cup single cream
3 egg yolks
1/3 cup sugar
2/3 cup lemon curd
1/2 cup single cream
3 egg yolks
1/3 cup sugar
2/3 cup lemon curd
METHOD:
1. Combine the milk and the cream in a medium saucepan and cook over medium low heat until just below boiling point.
2. Whisk the egg yolks and the sugar with an electric mixer until thick and creamy.
3. Whisk in the warm milk & cream mixture to the egg mixture.
4. Pour the custard back into the saucepan.
5. Heat the custard over low heat, whisking continually until the custard thickened. It will leave a trail on the back of the wooden spoon.
6. Sift the custard through a fine sieve and let cool to room temperature.
7. Gently fold in the lemon curd. Churn in an ice cream machine according manufacturer instructions.
8. Pour the mixture in a airtight container and freeze overnight until firm.
2. Whisk the egg yolks and the sugar with an electric mixer until thick and creamy.
3. Whisk in the warm milk & cream mixture to the egg mixture.
4. Pour the custard back into the saucepan.
5. Heat the custard over low heat, whisking continually until the custard thickened. It will leave a trail on the back of the wooden spoon.
6. Sift the custard through a fine sieve and let cool to room temperature.
7. Gently fold in the lemon curd. Churn in an ice cream machine according manufacturer instructions.
8. Pour the mixture in a airtight container and freeze overnight until firm.
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