Cost : N/A
$: 0-20$$: 21-40$$$: 41-60
- Servings : 12
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 3:000 h
- 1 Pint of Milk (2% or Whole Milk)
- 1 Stick of Butter
- 1 milk biscuit ground and sifted (may substitute with 6 vanilla wafers)
- 1 Pint of Regular Whipping Cream (room temperature).
- Zest of 2 Lemons
- Juice of 1 Lemon
- 6 Tbsp. Sifted White Sugar
- 8 Egg Yolk
Add egg yolks to milk in pot, and slowly stir and bring up mixture to a slightly warm temperature
Melt stick of butter into milk and egg mixture, being careful not to bring milk up to a high temperature
Pound the 6 vanilla wafers to a fine powder, and add to milk and butter mixture and stir until fully dissolved mashing any clumps on the side of the pan to dissolve them
Slowly add cream and stir until all of the cream is mixed into the pot
Add the lemon juice immediately after stirring in cream
Add the sugar, and stir until dissolved, while also adding in bits of the lemon zest at a time to taste. You will likely add more than just the zest of one lemon. However, add in bits, and taste every once in a while before adding more lemon zest.
Continue stirring every once in a while to prevent burning, and let the mixture come to a light and fluffy airy texture.
Pour into glass container, and let cool to room temperature, then move to refrigerator to let set.