2 egg yolks
1 cup milk
40 gr. – 3 tbs. icing sugar
rind of 1/2 lemon
1 glass champagne
1/4 cup whipped cream

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil. Remove the rind and let it cool. When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container. Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk. Serve in champagne glasses and pour chilled champagne on top.