Cream ice cream lemon scented

by Riccardo Pianezzola May 21, 2021

4 egg yolks
150 gr white sugar
250 gr warm whole milk
250 gr liquid cream
Untreated lemon zest (peel to be left to infuse in warm milk for a few minutes)

Preparation:

Whip the 4 egg yolks very well with the white sugar, to favor the process of inclusion of the air, which will give you a nice light yellow foam.

Insert the lemon zest or a piece of vanilla pod into the warm milk and leave to infuse for 15 minutes. We used lemon zest.

Pour the warm milk through a colander into the cream you made with the eggs

Pass the mixture in a bain-marie for ten minutes, without cooking the egg: thus avoiding reaching not only the boiling point, but also the slightest sign of lumps.

Remove from the heat and add the cold liquid cream from the refrigerator.Once the mixture has cooled, pour it into the ice cream maker and in 30 minutes a fantastic cream ice cream as it was once ready!