- 1litre milk
- 500ml cream
- 500ml lemnon juice and zest of lemons
- 250g sugar
- 250g trimoline
- 350g egg yolk
pebble beach lemon ice cream
peter Jackson
5th December 2011
pebble beach lemon ice cream
Boil milk, cream, trimoline and lemon juice and zest, allow to infuse for 2 hours.
Reboil, whisk eg...
Ingredients
Method
Boil milk, cream, trimoline and lemon juice and zest, allow to infuse for 2 hours.
Reboil, whisk egg yolks and sugar
Make as anglaise
pass, chill and churn
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
