Lemon Ice Cream
with Wild Berries, Thyme and Poppy Seeds
Put the lemon zest, lemon juice and cream in a bowl and place a sieve over it.
Heat the milk and sugar in a pan until the boiling point is reached.
Lightly whisk the egg yolks in a bowl with a fork.
When the milk and sugar are thoroughly heated, add slowly to the eggs and mix well. Empty everything back into the saucepan and stir over medium heat until the mixture thickens slightly.
Press the mixture through the sieve into the lemon-cream mixture, mix well and allow to cool in the fridge for at least 6 hours. (Overnight is best).
Allow to freeze for half an hour in the ice cream machine. Pour into a mould and allow to freeze until ready to use. Serve with a summery decoration of wild berries, thyme and poppy seeds.
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