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Recipe by: thaÏlo
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See below ingredients and instructions of the recipe
2/3 c Sugar 1 Lemon peel strip (2-in)
4 Egg yolks 2 c Fresh blueberries; pureed
1 c Milk; at room temperature 1 c Heavy cream
1 pn Salt
BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Add
lemon peel and stir in salt. Transfer mixture to the top of a double
boiler with an inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir continuously 8 minutes.
Custard will thicken to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl, cover, and chill thoroughly. Also chill
pureed blueberries and heavy cream. When ready to proceed, whip cream
into soft peaks. Remove lemon peel from custard and fold in
blueberries and whipped cream. Transfer mixture to ice cream machine
and freeze according to machine's directions.
Makes 1 Quart
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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