1. Prepare the materials
2. Let's make a lemon peel container first. Cut a whole lemon into three to sevens.
3. Use a knife to squeeze the pulp and lemon juice from a small portion of lemon into a small bowl
4. Remove the seeds and use a knife to remove the film from the small portion of the lemon
5. The same goes for the large portion. Follow the steps for the small portion to remove the skin, pulp, and seeds. If you really can’t get it off, you can use a knife to cut some lemon white peel, and then dig out the whole piece
6. Sift the squeezed lemon juice and remove the pulp.
7. An egg yolk in the milk pan with sugar
8. Stir while adding milk. When there is only sugar and egg yolk, remember not to stir, because that will make the egg yolk turn into sugar yolk.
9. Strain the egg and milk
10. Cook over low heat until thick
11. Cold and spare
12. Scrape the zest of half a lemon into the cold custard
13. Stir well
14. Whip the whipped cream until lines appear on the surface.
15. Add custard and lemon juice to the whipped cream
16. Put the ice cream in the fresh-keeping box, put it in the lower freezer of the refrigerator and freeze for three to four hours, and stir it every hour. Use an ice cream spoon to dig the frozen ice cream into a ball and put it in a lemon zest container.
Tips:When there are only egg yolks and white sugar, remember not to stir because the egg yolks will become solid and cannot be stirred.
Remember to take it out and stir it once every hour. Otherwise the ice cream will freeze into ice cubes.
