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For this recipe you will need:
2 cups heavy cream
2 large eggs
1 & 1/2 cups sugar
6 large lemons
3 tablespoons salted butter
2 teaspoons lemon extract
1/2 teaspoon vanilla extract
Squeeze all 6 lemons and place lemon juice aside in a clean bowl or cup. Now, place one saucepan on top of another, creating a double boiler. In the bottom one place water, heated to a simmer. In top saucepan, stir butter, lemon juice, eggs and sugar. Stir until mixture thickens. Remove contents from pan and place in a container and refigerate overnight.
The next day, stir the custard for a few minutes, then freeze.
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