- 250 ml Lactofree Fresh Whole
- 6 Small Egg Yolks
- 3 Finely Grated Zest of Lemon
- 1 Tbsp of Lemon Juice
- 200 g Granulated Sugar
- 1 Tbsp Lemon Extract
- 200 ml Lactofree Cream
Start by bringing the Lactofree milk to the boil in a heavy pan. Cover and remove from the heat.
Beat the egg yolks and sugar together in a bowl until light and thick. Heat cream separately in a heavy pan. Cover and remove from the heat.
Slow pour the hot milk and cream into the egg mixture, whisking constantly. Transfer the mixture to the saucepan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
Do not allow it to come to a boil or it will curdle.
Add in lemon extract, zest, and juice.
Allow the mixture to cool to room temperature and then refrigerate, loosely cover with cling film and chill for 3 hours.
Freeze in the mixture in your ice cream maker.
Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
Place in freezer to set up further.