Greek Lemon Ice Cream

Fresh lemon curd (see BCB, page 288) greek-lemon-ice-cream

Ingredients

  • 240 g sugar
  • 3-5 lemons, zest and juice
  • 120 g butter, unsalted, cut into pieces
  • 3 eggs

 

Preparation

  1. Place sugar and zest of 1 lemon into mixing bowl and grind 20 sec/ speed 10.
  2. Add butter, eggs and 150 g lemon juice and cook 20 min/ 90ºC/ speed 2 without measuring cup.
  3. 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

Ingredients

  • 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

 

Preparation

  1. Line the loaf tin with baking paper, reserve.
  2. Insert butterfly whisk and whisk the cream 1 min/ speed 3.
  3. Add all ingredients and gently involve 15 sec/ speed 3.
  4. Pour into the loaf tin and put in refrigerator for one hour.
  5. Take it out from the refrigerator and stir with a fork, to avoid crystal formation, place it again in the refrigerator.
  6. After another hour repeat the procedure, stir the lemon curd and pour it over the ice cream.
  7. Make spirals with a fork involving the lemon curd with the ice cream, obtaining drawings with the mixing of the colours of both.
  8. 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.