Description
A light refreshing ice cream with a bright intense lemon flavor!
Ingredients
-
Yolk egg
5 piece
-
Brown sugar
100 g
-
Cream
400 ml
-
Lemon peel
1 piece
-
Lemon juice
1 piece
Cooking
Whisk the cream until soft peaks form and refrigerate
With lemon remove the zest, squeeze the juice
In a small saucepan combine the yolks, sugar, zest and juice, stir and put in a water bath
Whisk in a water bath until the mixture is white and begins to thicken. Remove from heat, continue whisking until cool. To speed up the process you can put the pan in ice or cold water.
Neatly injected into the cooled mass of whipped cream, stir with a spatula, pour the Semifreddo into molds. I got exactly two muffin tins with a capacity of 0.9 L. refrigerate at least 4 hours. I removed the night.
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