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Olive Oil Ice Cream with Meyer Lemon Zest

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.

Ingredients:

  • 1 1/2 cups (12 fl. oz./375 ml) whole milk
  • 1 1/4 cups (10 fl. oz./310 ml) heavy cream
  • Grated zest of 2 Meyer lemons
  • 7 large egg yolks
  • 2/3 cup (5 oz./155 g) sugar
  • Pinch of salt
  • 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil, plus more for
      serving

Directions:

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.

Remove the milk mixture from the heat. Whisking constantly, slowly pour about 1 cup (8 fl. oz./250 ml) 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 to 2 minutes. Do not let it boil.

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.

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. Makes about 1 quart (1 l).

Adapted from The Ice Creamery Cookbook: Recipes for Frozen Treats, Toppings, Mix-Ins & More, by Shelly Kaldunski