Lemon Ice Cream with Lemon and Tarragon Confit
Healthy, because
Even smarter
Not only the vitamin C from the lemon supports our immune system, but also the fruit acid, because it can make bacteria harmless. Contained flavonoids have an antioxidant effect and catch free radicals before they can destroy body cells.
The lemon parfait is a delicious dessert for festive occasions. The slightly spicy note of tarragon makes the parfait refined and particularly delicious. Alternatively you can use basil and lime for this recipe.
Ingredients
- For the ice cream
- 6 egg yolks
- 200 grams sugar
- 250 milliliters milk
- 350 grams Whipped cream
- 3 Tbsps organic Lemon peel
- 3 tsps Lemon extract
- Lemon and tarragon confit
- 200 milliliters lemon juice
- 2 organic lemons (peel)
- 100 grams sugar
- 1 Tarragon
Preparation steps
For the ice cream, beat the egg yolks and sugar until creamy. Bring the milk to a boil, then gradually stir into the eggs. Pour everything back into the pot and cook the mixture until it thickens. Do not boil. Stir in the cream, lemon zest and lemon extract. Allow to cool completely. Whip the cream until stiff and fold into the custard. Pour into a loaf pan and freeze for at least 3 hours.
For the confit, cut the lemon peel into small cubes. Pour the lemon juice through a sieve into a saucepan, mix with the sugar and lemon cubes and boil for 3-4 minutes. Stir in the tarragon leaves. Let cool and serve with the lemon ice cream.
