Summary

Ingredients

• 4 egg yolks
• 400 ml cream
• 100 ml milk
• 150 ml syrup (elderflower)
• 2 lemon (s)
• 50 g powdered suar

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Instructions

1. Peel the lemon peel thinly. Do not remove anything from the white, it tastes bitter. Squeeze and save the juice.
2. Briefly bring the lemon zest with 100 ml milk and 100 ml cream to the boil and cover and let stand for approx. 10 minutes. In the meantime, whip up the egg yolks with 50 g of powdered sugar in a heat-proof bowl until they are white and frothy. Remove the lemon peel from the hot milk and pour the milk into the egg foam. Place in a boiling water bath and continue to beat slowly for approx. 10 minutes until the mixture has become very thick and foamy. Remove from the water bath, place in a bowl with ice water and continue stirring until it cools. Stir in elderflower syrup and lemon juice (amount as desired). Chill in the refrigerator for about an hour.
3. Whip the remaining 300 ml cream until it is half stiff and fold into the egg foam. Pour the mixture into the ice cream maker and freeze (or put in a large container in the freezer and stir regularly).