Ingredients

The following ingredients have 4 Servings
  • 1 lb / 500ml heavy cream
  • 3 tablespoon Agave syrup or sweetener of choice
  • 3 Lemon zest and juice
  • 3 Egg yolks

Instruction

  • Wash the lemons thoroughly.
  • Grate their zest and put it in a small container and set it aside.
  • Continue working with the lemon. Squeeze their juice out.
  • Pour heavy cream into a big saucepan and heat it up on medium while stirring it gradually.
  • Brush zest into the saucepan as well.
  • Leave warmed heavy cream in low heat to simmer.
  • Meanwhile separate the eggs. Put egg whites in the fridge to save them for another time.
  • Whisk yolks with agave syrup until light yellow.
  • Pour a cup of warm heavy cream from the saucepan into the yolk while mixing it continuously.
  • Stir until getting an even mixture.
  • Pour the yolk mixture into the saucepan and stir as fast as possible until it thickens.
  • Take it off the cooktop.
  • Finally add the lemon juice in as well to mix.
  • Pour the cream in container and put it in the freezer for 4-6 hours.
  • Stir it every 30 to 60 minutes to avoid the crystallization of the water in the cream or use an ice cream machine.