1 cup milk
1 cup heavy cream
2 Meyer lemons, zested
4 egg yolks
1/3 cup sugar
pinch of salt
3/8 cup We Olive Meyer Lemon Olive Oil
Heat milk, cream, and lemon zest over medium heat until hot and bubbles form around the edge.
With a mixer, whisk egg yolks, sugar, and salt on high speed for 5 minutes until thickened and pale yellow. Reduce speed and drizzle in lemon olive oil.
Slowly stream in the hot cream mixture until the side of the mixer bowl is warm.
Turn off the mixer and transfer the egg mixture back into the pan. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon or rubber spatula (if you’re following along with a thermometer, the magic happens between 160-170F).
Pour through a strainer into a medium bowl (this is important to take out the lumps). Refrigerate until very cold. Transfer to ice cream maker and freeze according to your model’s directions.
Yields: ~3 cups Adapted from Rebecca Rather
Estimated time: 2 hours 30 minutes