Lemon Olive-Oil Ice Cream
- Total Time
- 25 minutes, plus chilling and churning
- Rating
- Comments
- Read comments
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Ingredients
- 4large egg yolks
- 2cups heavy cream
- 1cup whole milk
- 1cup/200 grams granulated sugar
- 4teaspoons packed finely grated lemon zest, plus more for serving
- ½teaspoon kosher salt
- ⅓cup freshly squeezed lemon juice, from about 4 lemons
- ¼cup fruity olive oil, plus more for serving
- Flaky sea salt, for serving
Nutritional analysis per serving (12 servings)
272 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 3 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive 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.
- Step 2
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. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
- Step 3
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.
- Step 4
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. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.
Private Notes
Comments
This ice cream is fresh-tasting, light, delicious, and perfect for spring-- although some credit should go to Melissa Clark since this recipe is a complete riff of her olive oil lemon bars. We used Enzo EVOO which worked well. One bit of advice: put the last teaspoon of zest in *after* churning and just swirl it into the ice cream in the container with an offset spatula (we had to do that anyway since the zest just clumped on the churner piece).
So I made it with full fat coconut milk and a cup of coconut cream. I did everything else as written. Awesome experiment. Tasty!
I suspect the important thing will be to get the correct olive oil.
Don't rush adding the olive oil. Add it slowly, much more slowly than you think you should, so slowly that the stream separates into drops at times, and whisk as vigorously as you can the entire time and for a minute or two after. When I finished, there was no trace of beaded oil in the custard or even any sheen on its surface. After churning and freezing, the texture was entirely perfect, uniform and velvety.
Definitely enjoyed this, but could've used more Olive Oil taste in the ice cream. No matter, I drizzled some on prior to eating. Still very good!
I infuse the olive oil with rosemary by heating it over medium low with a couple sprigs for 5 minutes. The rosemary, lemon and olive oil blend so nicely. I think 1 cup of sugar is too sweet and go for 2/3 cup. I also used just 1 or 2 teaspoons of lemon zest because I prefer a subtler lemon taste to not overpower the rosemary.