Lemon Ice Cream (simmered Pot Version)
1.
Prepare the ingredients
2.
Cut the lemon off the head and tail and cut it in half
3.
Then scoop out the pulp with a spoon, and set aside the lemon zest
4.
Take a lemon and rub the yellow skin into fine crumbs
5.
Squeeze out the lemon juice, filter out the pulp and core, about 4 lemons can squeeze out 120ml
6.
Add eggs, egg yolks, and white sugar to non-metallic containers
7.
Put it on the fire and heat it up, stirring constantly
8.
Until the egg batter becomes thick, the spatula can leave a clear mark that does not disappear after passing the bottom of the pan
9.
You can add lemon juice at this time
10.
Continue to heat and stir
11.
Turn off the heat until the solution becomes thick and creamy
12.
Add butter, use the remaining temperature to melt the butter
13.
Add lemon zest
14.
Mix well and add milk
15.
Mix well
16.
Put it in cold water to speed up cooling
17.
Whip the whipped cream until the lines are visible
18.
Add the whipped cream to the cooled custard
19.
Stir well
20.
Put the frozen ice cubes into the braising pot
21.
Add snowflake salt according to the ratio of ice cube: salt=3:1
22.
Put the well-mixed ice cream liquid into a sealed bag, I have a little too much, it’s about 1/3
23.
Put the dense bag into the braising pot
24.
Add ice cubes and salt
25.
Then close the lid and let it stand for more than 1 hour.
Tips:
1. Because the formula contains a lot of acidic lemon juice, do not use metal containers.
2. When cooking the custard, it must not be completely boiled, otherwise once the egg is cooked, it will become egg drop soup and ice cream cannot be made.
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