Egg Recipe

This luxurious Italian-style dessert blends the richness of heavy cream and milk with the bright, zesty tang of fresh lemons. The base is a classic pastry cream made with egg yolks and sugar, cooked gently to a silky consistency before being churned into ice cream. The result is a smooth, indulgent treat that balances sweet creaminess with a refreshing citrus kick. It&# 226;ÂÂs perfect for warm summer evenings or as a sophisticated finale to a dinner party. While it requires an ice cream maker for best results, the effort pays off in every creamy, lemony spoonful. Serve it slightly softened for the best texture.

Cooking Method: Boiling

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1328.7

Dietary: Gluten-free, Vegetarian

Description

This luxurious Italian-style dessert blends the richness of heavy cream and milk with the bright, zesty tang of fresh lemons. The base is a classic pastry cream made with egg yolks and sugar, cooked gently to a silky consistency before being churned into ice cream. The result is a smooth, indulgent treat that balances sweet creaminess with a refreshing citrus kick. It&# 226;ÂÂs perfect for warm summer evenings or as a sophisticated finale to a dinner party. While it requires an ice cream maker for best results, the effort pays off in every creamy, lemony spoonful. Serve it slightly softened for the best texture.

Ingredients

2 Tbsp vanilla
500 Ml table cream
250 Ml milk
5 Lemons
2/3 cups Sugar
8 Egg yolks

Directions

1
Use a vegetable peeler to remove thin strips of zest from the lemons, avoiding the bitter white pith.
2
In a saucepan, combine the cream, milk, sugar, and lemon zest.
3
Heat the mixture over medium heat until it just begins to simmer.
4
Remove the pan from heat and let the zest infuse the cream for 15 minutes.
5
Strain the cream mixture through a fine-mesh sieve to remove the zest.
6
Whisk the egg yolks in a separate bowl until pale and smooth.
7
Slowly pour the warm cream mixture into the egg yolks while whisking constantly to temper them.
8
Return the combined mixture to the saucepan.
9
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
10
Remove from heat and stir in the vanilla extract.
11
Strain the custard again to ensure it is perfectly smooth.
12
Cool the custard in the refrigerator, covered, until completely cold, about 2 hours.
13
Juice the lemons and set the juice aside.
14
Pour the cold custard into your ice cream maker and begin churning according to manufacturer instructions.
15
Just before the ice cream finishes churning, add the lemon juice.
16
Continue churning until the ice cream reaches a soft-serve consistency.
17
Transfer the ice cream to a freezer-safe container.
18
Cover tightly and freeze for at least 4 hours before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1328.7kcal

% Daily Value *
Total Fat 125.9g194%
Saturated Fat 19.3g97%
Cholesterol 1.2mg1%
Sodium 27.4mg2%
Total Carbohydrate 54.4g19%
Dietary Fiber 4.5g18%
Sugars 45.8g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon ice cream, italian dessert, custard base, egg yolk, heavy cream, vanilla, citrus, frozen treat, summer dessert, homemade ice cream, creamy, sweet, tangy, dairy, churned, refreshing

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-269/