About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 45 mins

The Ice Creamery Cookbook
Plenty of egg yolks and a deep golden olive oil tint this ice cream a beautiful pale yellow. Warming the Meyer lemon zest with
the cream and milk gives the custard a sweet, bright taste and a delicate perfume, and silky olive oil lends its unique flavor
and luxurious mouthfeel.

MAKES ABOUT 1 QUART

Print • Embed

heather r. added Olive Oil Ice Cream With Meyer Lemon Zest to Food Items to make 16 Oct 19:20
Lishieesaur favorited Olive Oil Ice Cream With Meyer Lemon Zest 27 Sep 17:57
judithchen added Olive Oil Ice Cream With Meyer Lemon Zest to recipes 30 Jul 22:20
judithchen favorited Olive Oil Ice Cream With Meyer Lemon Zest 30 Jul 22:20
amalia.syamra favorited Olive Oil Ice Cream With Meyer Lemon Zest 24 Jul 05:21
amalia.syamra commented on Olive Oil Ice Cream With Meyer Lemon Zest 24 Jul 05:20
Suzi T. favorited Olive Oil Ice Cream With Meyer Lemon Zest 15 Jul 15:17
Weldon Owen published her project Olive Oil Ice Cream With Meyer Lemon Zest 27 Jun 23:22

Step 1
In a heavy saucepan, combine the milk, cream, and lemon zest. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
Step 2
Remove the milk mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm milk mixture into the egg mixture and whisk until smooth. Pour the resulting egg-milk mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1–2 minutes. Do not let it boil.
Step 3
Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the warm custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath, stir in the olive oil, and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.
Step 4
Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days. When ready to serve, scoop into bowls and drizzle each serving with olive oil.