Fresh lemon curd (see BCB, page 288)
- 240 g sugar
- 3-5 lemons, zest and juice
- 120 g butter, unsalted, cut into pieces
- 3 eggs
- Place sugar and zest of 1 lemon into mixing bowl and grind 20 sec/ speed 10.
- Add butter, eggs and 150 g lemon juice and cook 20 min/ 90ºC/ speed 2 without measuring cup.
- Insert measuring cup and mix 25 sec/ speed 6. Transfer into 2 sterilised jam jars with twist-off lids and close immediately. Allow to cool before serving or storing in the refrigerator.
TIP: Lemon curd keeps in the refrigerator for up to one month. Serve as a spread on toast or scones, as a filling for cakes and tarts, or as a desert, mixed with an equal amount of softly whipped cream and served with biscuits.
Lemon Ice Cream
- 250 g cream
- 100 g grind sugar (Recipe Chip and Basic Cookbook, page 34)
- ½ tsp salt
- 400 g Greek yogurt
- 15 g lemon juice
- 10 g anisette
- 1 tsp cinnamon
- Peel of 1 orange
- Loaf tin (30 cm x 12 cm x 10 cm)
- Baking paper
- Line the loaf tin with baking paper, reserve.
- Insert butterfly whisk and whisk the cream 1 min/ speed 3.
- Add all ingredients and gently involve 15 sec/ speed 3.
- Pour into the loaf tin and put in refrigerator for one hour.
- Take it out from the refrigerator and stir with a fork, to avoid crystal formation, place it again in the refrigerator.
- After another hour repeat the procedure, stir the lemon curd and pour it over the ice cream.
- Make spirals with a fork involving the lemon curd with the ice cream, obtaining drawings with the mixing of the colours of both.
- Cover the loaf tin and place it again in the refrigerator for 24 hours.
TIP: Serve with laminated almonds, berries, basil leaves, or other ingredient as you desire.