Ingredients
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4 egg yolks
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2 cups (500ml) heavy cream
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1 cup (250 ml) whole milk
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1 cup (200grams) sugar
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4 tablespoons lemon zest, plus more for decorating
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1/2 teaspoon salt
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1/2 cup (125ml) fresh lemon juice (about 4 lemons)
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1/4 cup (65 ml) oil, plus a few squirts for serving
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optional finish
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drizzle of olive oil
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flake salt for serving (like Maldon brand)
Directions
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1
Done
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Whisk egg yolks together in a medium bowl. Set aside. |
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2
Done
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In a medium saucepan, add the cream, milk, sugar, 3 teaspoons lemon zest, and salt. Mix well. |
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3
Done
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Cook over medium heat, stirring occasionally, until bubbles form around the edge. |
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4
Done
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Ladle about 1 cup (250ml) of the mixture into the egg yolks. Whisk together. |
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5
Done
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Pour the egg and cream mixture into the saucepan and whisk again to combine all the ingredients. |
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6
Done
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Cook over medium-low heat, constantly stirring, until all begins to thicken. It will take 5-7 minutes and is done when the back of a spoon is evenly coated with the mixture. Make sure it does not boil. |
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7
Done
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Strain the mixture through a mesh sieve over a large mixing bowl. |
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8
Done
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Slowly add the lemon juice and olive oil into the mixing bowl, whisking continuously. Then add the remaining lemon zest. |
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9
Done
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Cover the bowl with plastic wrap (cling film) and place in refrigerator for four hours or overnight. |
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10
Done
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After chilling or overnightFollow instructions of the ice cream maker. |
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11
Done
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Mix all together again before placing into the canister of your ice cream maker. |
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12
Done
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After churning, place in an air tight container in the freezer and freeze until firm. |
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13
Done
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to serveServe in individual ice cream bowls with a drizzle of high quality olive oil and a sprinkle of lemon zest and salt (if desired). |
