It's spring time in your mouth with tart lemons, crunchy sugar topping and
a custard cream texture.
Not exact matches
This is so the
custard has enough room to expand while it freezes so you end up with an ice
cream with a light
texture and no graininess.
I recommend starting with an ice
cream recipe that is
custard - based for the smoothest
texture possible.
It was slightly grainier in
texture than a typical silky
custard made with
cream, but definitely still
custard - like — and a REALLY nice break from the heavier consistency of cooked eggs in other forms.
It gives tang and
texture to dressings, ice
creams, and
custards.
I typically stir, rather than blending, and eat with a spoon at approximately ice
cream /
custard texture.