welcome friends welcome back to the kitchen today we're going to do a lemon
curd meringue frozen dessert kind of thing it's a riff on a Chantilly
meringue which you can find elsewhere on the channel I'll try to remember the
link to it below and it is it's it's a non-dairy ice cream it is a great ice
cream substitute for people that don't or can't eat dairy it's also great
because it's relatively easy to make and you don't need an ice cream churn but
you'll still get a nice creamy texture so I had three egg yolks in there and
the whites are separated and we're gonna beat those later to that I added salt
and sugar and I have a hot water bath here and I just want to put this in and
cook and whisk just whisk it every once in a while and keep an eye on it you
don't want the egg yolks to cook too quickly okay so while that comes up the
temperature I'm going to zest one of these lemons and then once I've got it
destined I'm going to juice all three of these now depending on your lemons you
may need more than three in order to get the amount of juice that you need but I
think I've got it just about right so this is looking good
now when you put the lemon juice in it will fin it out immediately and then as
you cook it a little bit longer it will start to thicken again then I'm using
the whisk not to whisk it but just to stir it you could switch to a spoon
probably be better if you think you're going to be someone who whisks but I
figure if I'm gentle it'll be fine so I think it's thickened up nicely at
this point so I'm gonna take it off of the double boiler this point we put in
some vanilla and I have some cold butter here we're gonna put the butter in a
little bit at a time and whisk it in and chill it and melts and then we put the
next one in now you want to chill this right down and you want to chill it down
quickly so I have a bowl with ice and some water in it and essentially just
gonna put that in there and give it a stir every once in a while just to
promote chilling and as soon as it's chilled down we'll move on to the next
step now the lemon curd has thickened up but you want it to be a little bit
looser than it would be if you were putting it into a tart because you need
to fold in the egg whites so here I have the three egg whites from the three
yolks that I use there so once the eggs are foamy you want to add in cream of
tartar and this just keeps the egg whites from deflating turn up the speed
and go to soft peaks and once the eggs have reached soft peaks just start
putting in the sugar a little bit at a time not too quickly and now we go until
it's stiff and glossy what's the egg whites have reached the point where
they're stiff and glossy we want to fold them into the lemon curd and these look
fantastic so the first little bit I'm just going
to get off into the curd and I'm going to kind of mix it in aggressively just
to loosen up the curd a little bit okay so stir this one in
and now we fold folding is a step that I think people overthink and over worried
about deflating either the whip cream or the egg whites whatever you're using in
either case you can be a little bit more aggressive with it then most people tell
you you do need to stir it in or mix it in completely so that you don't have
streaks of egg white throughout the yellow okay I think I've got it so I'm
gonna put a cover on this we stick it in the freezer for a couple of hours and
then we'll come back for a tasting oh
that's gonna be great as are we really great amazing hey Glen
I am hoping that has something to do with the lemon custard I was watching
you assemble oh yes so it's uh so far something I don't know
what to call it's kind of the same as the Chantilly meringue that we made a
thirty year ago that's good I'm excited I'm ready are
you ready scoop it up so it doesn't the Chantilly meringue had a sugar syrup
that was put in that cooked the the meringue almost like nice a marshmallow
this does a nice scoop quality look at that hey that that looks really creamy
doesn't it okay I'm excited okay it is tart it is tart and refreshing this is
it the texture is very creamy it doesn't melt in your mouth as much as it
dissolves in your mouth mm-hmm okay this is really good it does
keep its form quite nicely mm-hmm it's uh hmm okay
so I say ice cream as a signifier that it's a frozen sweet dessert does not
qualify as it it's not it's not an ice cream at all but that
sort of the thing that you have to say in order to get you in the right mindset
if someone offered me a dairy-free ice cream I would say no thank you but no
and I would probably miss up on this you would this is really good
this is this is incredible you just it doesn't need a qualifier as dairy-free
it's just that amazing it's a frozen dessert as they have to label them but
even that doesn't an injustice because it that kind of takes it down a notch
from you know ice cream you know what I mean like it it puts it into that
territory of artificial okay so we need a new name goes on ice cream but it's
not doing it justice today it's frozen dessert or VAE cuz that could be a
popsicle could be I'm sure in France there is a name for this is Italy
there's a beautiful name for this and we're just not aware of it so if you
live somewhere where this is common and this is you've made this before or your
family makes this let us know what you call it because it's just amazing I'm
just gonna keep shoveling it into my mouth
thanks for stopping by see you again soon
you