How to make chantilly cream at home?

Pour the milk into a saucepan and add the lemon zest and the vanilla. Then, heat the milk without reaching boiling point.

Pour the egg yolks and sugar into a bowl and mix until the mixture is clear and homogeneous. Add the cornstarch and, continuing to mix, gradually pour in the warm milk until obtaining a frothy mixture.

Transfer the mixture to the saucepan and cook over low heat for a few minutes, constantly stirring, until the cream thickens.

Remove the saucepan from the heat and continue stirring the cream very quickly, for about 30 seconds. Then pour it into a bowl, cover it with cling film and let it cool completely in the refrigerator.

Semi-whip the cream in the special glass of the hand blender, then add the icing sugar and continue whipping the cream until obtaining a firm and compact mixture.

Gradually add the whipped cream to the chilled mixture and mix gently with a spatula. Once ready, cover it with transparent film and leave it in the refrigerator until use.