Thursday, May 24, 2007

A tasty treat from Rachel

Rachel sent me this recipe today and it looks super-yummy so I'm posting it here.

Lemon semi-freddo

Juice and zest of one med/lrg lemon
4 egg yolks
about ¾ c sugar
1 ½ c whipping cream
sploosh (~1/2 tsp?) vanilla extract

Whip cream, vanilla and about ¼ c sugar to stiff peak and set aside or put in fridge (or you could do it after the custard, probably better if you did, I just did it first).

Combine egg yolks and sugar. Whisk steadily over a double boiler until it thickens a bit. Add lemon juice and rind (might not matter if you add it at the start, I just added it later). Continue whisking over double boiler until you get a thick pudding-like consistency, but not too firm. – you could probably add milk to this mixture and have a nice custard and then cut some of the whipping cream, but it works fine without.

Cool the custard and whip up with the whisk or an electric mixture a bit. Add in 1/3 of the whip cream and whisk it in well. Whisk in another 1/3, and then the final 1/3 make sure it is fully combined, but don’t beat it so much that the cream completely deflates.

Taste it to make sure it is good. Taste it a bit more. Yum. Do some more tasting, then put in a container in the freezer. Lick all the bowls and utensils.

I stirred it a few times while it was freezing, but it didn’t seem necessary. Serve with frozen raspberries sprinkled on top (or raspberry sauce or fresh berries). Or leave out the raspberries, but it is a nice combo. For other flavours, nix the lemon and add something else.


Blogger Rachel said...

I tried it with 1c whipped cream and added 2c milk to the custard (and a couple of tablespoons of cornstach to thicken). It was not nearly as delightful and froze in larger crystals rather than smoothly. If churned, it might have ben okay, just a bit thin. But really, it is a treat, so why not just use lots of whipped cream.

11:54 AM  

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