Milk 230 g
Cream 50 g
Egg yolks 35 g
Sugar 65 g
Acacia honey 10 g
Zest of 2 Sorrento lemons
1. Bring milk and cream to boiling.
2. Blend egg yolks, sugar, and honey then stir into the boiled milk and cream.
3. Add 5g of lemon zest and cook mixture for a few minutes, mixing constantly.
4. Let the mixture stand for a few hours, then add the rest of the lemon zest.
5. Freeze the mix with Freeze&Go.