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| Frozen Lemon Custard |
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| Ingredients |
11 Egg Yolks
1 C Sugar
5 fl. oz Frozen Lemon Juice, concentrated
1 ea Lemon, zest and juice
3 C Heavy Whipping Cream |
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| Method |
| Place heavy cream, concentrate, lemon and lime juices and zest in a heavy bottom non-reactive pot.
Bring solution to a boil.
When the solution reaches a boil, remove from heat immediately.
Whisk the yolks and sugar together until light in color.
Slowly drizzle the hot liquid into the yolk mixture.
Just a little at a time. (If you pour too much liquid to quickly you will "scramble the eggs", and get to start over.)
Preheat the oven to 300 degrees.
Line a "edged" baking sheet with two layers of plastic.
Pour the combined solution into the lined baking sheet and place in the oven uncovered for about 30 minutes.
(also place another pan of hot water in the bottom of the oven to add steam to the oven. This keeps the custard fro cracking).
Remove the pan from the oven and place directly in to the freezer when frozen.
Cut the custard into any shape you desire for presentation.
Note: This may also be prepared in small ramekin cups. Just be sure to butter the molds well. |
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