Heat a heavy pan, pour in the sugar(180 g) as a mountain and let it melt. Wait until the outer edges of the sugar begin to melt, then stir.
When a nice brown caramel has formed, extinguish with lemon, milk and cream to dissolve the caramel. Beat the egg yolks with the 40 g sugar until frothy, put them in a water bath bowl and hang it over a hot water bath, pour in the caramel mixture and whip to a rose. Anyone who has ever whipped a zabaglione knows what is meant.
Whip until a stable foam forms, which, when draped on a wooden spoon and blown in, forms a sort of street.
When doing this, be very careful that the water bath is not too hot and that the water bath bowl (if not available, a smaller pot that fits snugly into the larger one will do) does not come into direct contact with the water. Either chill the whipped mixture on ice cubes or chill it in a food processor, stirring continuously.
To be on the safe side, let it chill in the refrigerator for another hour and then pour it into the ice cream maker and let it freeze into ice cream.
Depending on the ice cream maker, it may be necessary to let the ice cream refreeze in the freezer. Since it has a strong sweetness, it is recommended to serve a rather sour fruit puree or fresh, only slightly sweetened fruit with it. A chocolate tart is also delicious. Remove from the freezer 30 minutes before serving so that beautiful ice cream balls can be formed.
