$ $ $ $ $
• • • • •
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.


Posted by Weldon Owen Published See Weldon Owen's 9 projects » © 2020 Shelly Kaldunski / Weldon Owen · Reproduced with permission.
  • 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.

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amalia.syamra · Kampar Kiri, Riau, ID · 12 projects
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