Although it may sound a bit sour, the combination of sour lemon, vanilla, sugar, milk and cream is a wonderful taste experience. Serve the ice cream as a side dish to a cake or pie. You can also serve it solo with a slightly crispy cake.
Photo and recipe are from Morten Heiberg from the book Heibergs is
For 6–8 people (approx. 900 g of finished ice cream)
This is what you need
- 100 g sweet milk
- 525 g whipping cream
- ¼ tsp flake salt
- 1 stick good vanilla
- 3 unsprayed lemons
- 90 g egg yolks (approx. 5 pcs.)
- 200 g sugar
Accessories
Small strips of lemon peel
How to do it
Pour milk, cream and salt into a small thick-bottomed saucepan.
Cut the vanilla bean, scrape out the beans, and put vanilla bean and bean in the pot.
Wash the lemons. Peel the yellow of the lemon peel from a lemon with a potato peeler and add it to the mixture.
Tear the peel neatly off the other two lemons and put it in a bowl with the juice from all the lemons. Set the bowl aside.
Bring the milk cream to just below the boiling point. Whisk egg yolks and sugar lightly in a bowl.
First pour some of the hot milk cream into the beaten egg yolks while constantly beating to get used to the heat. Then pour in the rest of the warm milk cream.
Pour it all back into the pot. Let the cream thicken under low heat and stir constantly with a rubber utensil until it reaches a temperature of 85 °C. The cream must NOT boil! Use a digital thermometer to check the temperature.
Pour the cream immediately through a sieve into a bowl. Place the bowl in an ice-cold water bath and quickly cool the mixture to approx. 4 °C with regular stirring. If necessary, change the water so it is always cold.
Add the lemon juice mixture a little at a time - taste the cream and stop when you think it has the right sweet and sour balance.
Run with a hand blender to ensure that the cream is completely smooth. Pour the cream into a tightly sealed container and refrigerate until completely cold.
Pour the mixture into the ice cream maker and start the ice cream process. It will take approx. 45 min. for the ice cream to be completely finished. Keep an eye on the end, so that you have time to take the ice cream out as soon as it is finished, otherwise it will be difficult to get all the ice cream out as it hardens quickly. When it is finished, it will have a firm and nice structure ala soft ice cream.
Arrange the lemon ice cream in the desired number of portions, garnish with strips of raw lemon peel, and serve immediately.