1Take a heavy bottom saucepan. Heat water, sugar, lemon juice and lemon zest for 4-5 minutes on low flame. Turn off the heat. Let it cool well. Cover it with cling film and refrigerate.
2Boil milk and Blue Pea flowers on medium flame . Keep stirring. Reduce the milk to 1 cup. Turn off the heat. Let it cool well. Allow it to rest for 3-4 hrs.
3Now pass the milk through the strainer.
4Now stir in fresh cream and sugar.
5Heat the mixture on low flame.Let it boil for 5-6 minutes on low flame.
6Mix corn flour in 2 tbsp milk/ water. Add this to the custard. Let the mixture thicken.
7Turn off the heat. Place it into a bowl of ice cold water.
8Let it cool well . Pass the custard through a strainer.
9Cover it with cling film and refrigerate for 1 hr.
10Meanwhile, whip the whipping cream until still.
11Gently fold in the lemon flavour.
12Now mix the custard and the whipping cream. Whip it on medium speed for 2-3 minutes.
13Transfer it to the desired container.
14Cover it tightly with parchment sheet. Cling wrap the container tightly. Refrigerate it for 8 hrs or freeze it over night.