Lemon Olive Oil Ice Cream

Name: Lemon Olive Oil Ice Cream
Prep time: 5 min
Cook time: 20 min
Total time: 4 h 25 min
Yield: 8 Portions
Ingredients: 4 Large egg yolks; 475ml Heavy cream; 230ml Whole milk; 200g Granulated sugar; 4 tsp. Finely grated lemon zest, plus more for serving; 0.5 tsp. Kosher salt; 230ml Freshly squeezed lemon juice, from about 4 lemons; 60ml Fruity olive oil

4h 25m
- Preparation 5 min
- Resting 4h
- Cooking 20 min

Recipe for WMF KITCHENminis Ice Cream Maker

Ingredients

8 People

For the ice cream:
4 Large egg yolks
475 ml Heavy cream
230 ml Whole milk
200 g Granulated sugar
4 tsp. Finely grated lemon zest, plus more for serving
0.5 tsp. Kosher salt
230 ml Freshly squeezed lemon juice, from about 4 lemons
60 ml Fruity olive oil
For serving:
Olive oil
Flaky sea salt

Preparation

Step 1

Whisk egg yolks together in a medium bowl; set aside.

Large egg yolks

Step 2

Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium saucepan. Cook over medium heat, stirring occasionally until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.

ml Heavy cream

ml Whole milk

g Granulated sugar

tsp. Finely grated lemon zest, plus more for serving

tsp. Kosher salt

Step 3

Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Do not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.

Step 4

Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.

ml Freshly squeezed lemon juice, from about 4 lemons

Step 5

Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm.

Step 6

Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest.

ml Fruity olive oil

Olive oil

Flaky sea salt