Champagne ice-cream


  • 2 egg yolks
  • 1 cup milk
  • 3 tbsp icing sugar
  • Rind of 1/2 lemon
  • 1 glass champagne
  • 1/4 cup whipped cream


  • Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stiriing until it comes to the boil.
  • Remove the rind and let it cool.
  • When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container.
  • Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk.
  • Serve in champagne glasses and pour chilled champagne on top.
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