Because of all the warm climate, my late spring frozen yogurt longings kicked in ahead of schedule. Other than frozen yogurt, another of my preferred summer treats is lemonade so I chosen to join the two together today with lemonade dessert. My lemonade yearnings have been going solid so far this season.
This formula requires a bit of cooking and cooling so prepare. Since there are eggs in the formula you should cook the custard and after that temper the eggs. This fundamentally implies is that you need to include a portion of the hot milk blend into the egg yolks, only a little at the time with the goal that the eggs don't cook. Nobody needs fried eggs in their frozen yogurt.
Ones the blend has cooled, it's prepared to add to your frozen yogurt creator and let it process. At that point, you're prepared to appreciate, regardless of whether in a dish or in a cone! I'm a cone young lady.
Lemonade Ice Cream is the ideal summer blend of two most loved mid year treats – dessert and lemonade across the board.
Ingredients
- 3 C whole milk
- 6 egg yolks
- 2/3 C granulated sugar
- 1 tsp lemon extract
- zest of 3 lemons
- 2 Tbsp fresh lemon juice
- 1/3 C undiluted frozen lemonade concentrate
Instructions
- Heat the milk to a boil in a heavy pan. Cover and remove from heat.
- Beat the egg yolks and sugar together in a bowl until light and thick.
- Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
- Do not allow it to come to a boil or it will curdle.
- Add in lemon extract, zest, and juice.
- Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
- Freeze in the mixture in your ice cream maker.
- Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
- Place in freezer to set up further.
For more detail : bit.ly/2vkBEXX
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