Chef Way Esq.

Spring Onion Casarecce

LEMON CURD ICE CREAM — engineered, not guesswork. Full article + workflow:🔗 chefsquire.com/post/lemon-curd-ice-cream

Most lemon ice creams add the lemon juice at the last second to avoid curdling. This one ages fully acidified overnight while the dairy system stays stable. Citrus volatile preservation, acidified dairy chemistry, and controlled destabilization in one system. 🔗 Link also in bio for the full article. Comment with questions below. And no you don’t need a thermomix to do this. Lol