Caviar Ice Cream
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.
Place the dish with the mix in a steamer, and steam for 15-20 minutes, stirring continuously until mix becomes thick.
Then, place mix in an ice-cream maker, and process until mix cools to room temperature.
Then, stir-in carefully the caviar (try to keep caviar whole), thinly cut dill, lemon juice, and Champagne (optional), and process 20 minutes more.
Place in a freezer as for usual ice cream recipes.
Serve as a standalone dish or as a side dish on green salad leaves and orange slices to baked fish.