Lemon and Almond Ice Cream from The Great Ice Cream Book by Jon Croft
Whisk the egg yolks and sugar until thick and white. Scald the single cream and add to the egg and sugar mixture. Return to stove over water and stir until custard coats the back of a spoon. Do not...
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Cooking tools:
- Double boiler
- Rotary beater
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Freezer
Ingredients
- 5 oz. (150 g.) castor sugar
- 12 egg yolks
- 1½ pints (850 ml.) single cream
- 1 lb. (450 g.) castor sugar
- 1½ pints (850 ml.) cream, stiffly whipped
- 4 oz. (100 g.) lightly toasted and flaked almonds
- juice and grated rind of 5 medium lemons
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