Bay leaf and lemon rind ice cream
A delicious ice cream infused with the fresh flavours of citrus rind.
Makes 2390g.
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Ingredients
|
1000 |
ml |
whipping cream |
|
500 |
ml |
milk |
|
24 |
|
bay leaves |
|
2 |
|
lemons, rind |
|
340 |
g |
egg yolks |
|
350 |
g |
sugar |
|
200 |
g |
glucose |
Preparation method
- Heat the cream and milk with the bay leaf in ]a saucepan.
- Remove from the heat and add the lemon rind.
- Infuse for half an hour.
- In the meantime, mix the egg yolk with the sugar and glucose.
- Pass the milk mixture through a sieve and pour into the egg yolk basis while stirring.
- Cook the ice cream basis to a crème anglaise and cool down as quickly as possible.
- Ripen in the refrigerator for six hours.
- Churn the ice cream basis in the ice cream machine.
- Store in a freezer at -14°C.
Serving suggestions
- In a composition with components of black salsify, milk, and lemon.
- As part of a dessert with orange, sesame seeds, and chocolate.
- Delicious served with apple, star anise, and olive oil.