- Melt Butter and sugar together.

- Add lemon zest, remove from flame

- Add the eggs beaten into omelet

- Stir energetically

- Cook over low heat, stir constantly until mix covers back of a spoon

- Immediately add yogurt

- Strain the mix through a fine mesh strainer into a plastic container (non reactive to citrus acid)

 - Add finally he strained lemon juice

corn syrup

- Bring the milk and the cream to a boil, add the licorice and let infuse over low heat for a few minutes . Add the corn syrup and molasses.

- Mix sugar , ice-cream stabilizer and egg yolks and Stir well until light lemon color.

- Then remove boiling liquid from stove and by adding some of it with the condensed milk or maple syrup, proceed like a regular crème Anglaise

- Strain the mix , before dispensing in refrigerator .

- Keep in the refrigerator for 6 hours before using ,allowing the mix to stabilize and the flavor to enhance.

- Process the ice-cream using an ice-cream maker . Keep in freezer until needed..

   Bring milk, heavy cream and puree to a boil
   Mix together yolks with sugar
   Temper with milk mix
   Make crème anglaise.