Lemon Parfait

Ingredients

• 6 egg yolks
• 200 g caster sugar
• 250 ml milk (3.5% fat)
• 4 organic lemons
• 350 g whipping cream
• 3 tsp lemon aroma
• 2 sprigs estragon

Instructions

1. 1.

   Beat the egg yolks with 170 g of caster sugar until creamy. Bring the milk to a boil and gradually pour it in a thin stream while stirring continuously. Heat the mixture, but do not let it boil, until it thickens. Cool the cream.

2. 2.

   Wash the lemons hot, dry them, grate the zest from two lemons and squeeze out the juice. Add 3 tbsp of lemon zest with the lemon aroma to the mixture. Let the cream cool completely, then fold in stiffly whipped cream. Pour into a loaf pan and freeze for at least 3 hours.

3. 3.

   Peel the remaining lemons and cut their zest into small cubes, then squeeze out the juice. Strain all lemon juice through a sieve into a pot and simmer with the remaining sugar and zest cubes for 3–4 minutes. Wash the estragon, shake it dry and pluck off the leaves. Stir the leaves into the lemon mixture. Let cool and serve with the lemon ice parfait.