A-List Ice Cream For the Holiday!!

1 mixing bowl
3 egg yolks
2 cups milk
4 Tbsp confectioner's sugar
½ lemon rind
1 saucepan
2 glasses J. Roget Champagne – 8 oz. glasses
2 cups whipped cream
Freezer-safe metal container
1 bottle J. Roget Champagne

In a mixing bowl, combine egg yolks, milk, confectioner's sugar and lemon rind. Place the mixing bowl under a hand or stand mixer and mix on “Low” for 2 minutes. Stop the mixer and transfer the mixture to a saucepan. Next, heat the saucepan over “Medium” heat until the mixture comes to a boil. Turn off the heat, remove the lemon rind (any traces of it) and let the mixture cool for 15 minutes. Blend Champagne and whipped cream into the mixture. Finally, transfer the mixture into a freezer-safe metal container. Place the container in your freezer for 2 hours. Remove the ice cream from your freezer 20 minutes before serving. Serve the ice cream in fancy bowls or glasses and then top each bowl/glass with ½ cup of J. Roget Champagne. 


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