Olive Oil Ice Cream With Meyer Lemon Zest

The Ice Creamery Cookbook

https://www.cutoutandkeep.net/projects/olive-oil-ice-cream-with-meyer-lemon-zest • Posted by Weldon Owen

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

You will need

1 ½ cup Whole Milk 1 ¼ cup Heavy Cream Grated zest of 2 Meyer Lemons 7 Large Egg Yolks ¾ cup Sugar Pinch Salt 3/10 cup Extra Virgin Olive Oil , plus more for serving

Project Budget

Time

Difficulty

Description

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

Instructions

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.

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.

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.

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.