I know it’s completely the wrong weather for it, but I think we’re so desperate for a little taste of summer that I couldn’t hold myself back from making up some lemon gelato from the abundant supply of lemons and eggs from the backyard. I’ve never made up a custard based ice-cream before, but it actually turned out to be very simple.
Check out one of our six beautiful chooks – they’ve all recently gone through a moulting session and have now grown back a stunning plumage. We suffered an egg drought for a little while as a result, and I was almost forced to buy eggs for the first time in years, but thankfully they’re all back to business now.
A custard was made by gently heating egg yolks, sugar, low fat milk, and a bit of lemon rind. Once thick enough, it was strained through a fine mesh sieve, the juice of 5 lemon added, and finally into the ice-cream maker for churning.
Despite it being on the brink of snow outside, we enjoyed it immensely, It really has a lovely taste about it – a bit like a frozen lemon tart. It also helped us to recall fond memories of our daily gelato ritual during our European honeymoon.
Are you getting desperate for some warmer weather too?
