Professional Baker Teaches You How To Make ICE CREAM!

Описание: Chef Anna Olson teaches you how to make Lemon Ripple Ice Cream, the perfect treat for surviving a heat wave! Follow along with the recipe below and you'll be enjoying world class ice cream in no time!

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Recipe

Lemon Curd
Makes about 3 cups of curd

1 cup (225 g) unsalted butter
1 2/3 (340 g) cups sugar
3 Tbsp (20 g) finely grated lemon zest
4 large eggs
1 cup (250 ml) fresh lemon juice (about 4 large lemons)
1 tsp (5 g) cornstarch

Ice Cream

1 300 ml tin sweetened condensed milk
2 Tbsp (25 g) instant skim milk powder
2 tsp (10 ml) vanilla extract
2 cups (500 ml) 2% milk
½ cup (125 ml) whipping cream
1 cup (250 ml) lemon curd, chilled

Directions

1. For the lemon curd, melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 8 minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.

2. For the ice cream, whisk the condensed milk with the skim milk powder and vanilla. Whisk in the milk and whipping cream until smooth.

3. Pour the ice cream into an ice cream maker following manufacturer’s instructions and churn until almost set. Fill a piping bag fitted with a large tip with the lemon curd

4. During the last minute of churning, quickly pipe in the lemon curd through the top of the ice cream maker and stop the machine before the curd becomes fully blended into the ice cream. Scrape the ice cream into a container and freeze until firm, about 4 hours, before scooping to serve.

The ice cream will keep for about 2 weeks.

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