an adaptation of a Laduree, Sucre Recipe
500 ml full cream milk
120 ml heavy cream
70 ml lemon syrup*
50 ml orange blossom water
8 egg yolks
135 g sugar
30 ml water
30 ml lemon juice
zest of two lemons
112 g sugar
Combine in saucepan over medium heat, bring to a boil and simmer for 5-10 minutes. Until it has reduced and gotten thick. Strain and let cool for 20 minutes.
In a saucepan bring the milk and cream to a boil. Remove from heat and add the lemon syrup and orange blossom water.
In a large bowl, whisk the egg yolks and sugar until slightly pale. Pour a third of the milk and cream mixture over the egg yolks and sugar (this will temper the yolks). Stir together with a whisk and pour the whole mixture back into the saucepan.
Cook over a low heat, stirring constantly with a wooden spoon until the custard thickens. It should coat the spoon when ready. If you run your finger down the back of the spoon, the custard should not run back into the line. It is important that the custard does not come to the boil.
As soon as the custard his this consistency, remove from the heat and pour into a bowl to stop the cooking. Continue to stir for 5 minutes so the custard stays smooth. Refrigerate until chilled (at least 3 hours but overnight is best).
Pour into the preperation bowl of your ice cream maker and freeze according to the instructions – transfer to an airtight container and freeze for three hours before serving.