Caviar Ice Cream
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2/3 pint (350 ml) milk
2 egg yolks
2 tsp lemon juice
0.5 tap dill greens
7 dessert spoons sugar or sugar powder (tsp)
1 tsp gelatin
1 tbsp Champagne vine (optional)
1 tsp red or black caviar
Bring the milk to boil. Cool to 70 C (160 F).
Stir the egg yolks with sugar and gelatin; add to milk by thin stream, stirring continuously.