First of all, to prepare the custard, take a saucepan and boil the milk, add the vanilla and lemon. In the meantime, mix the egg yolks well with the sugar with a whisk, add the previously sifted powders and mix everything, being careful not to form lumps.

Then pour a third of the milk over the egg mixture and mix with a whisk to dilute it, then transfer the milk to the saucepan and bring to a boil, stirring constantly with a whisk.

Let the custard cool by putting it in a steel tray or in a bowl; then cover the cream by putting the film in contact to prevent the skin from forming, then put it in the freezer until it reaches a temperature of 2/3 degrees. The thermal shock will allow us to pasteurize the custard.