Olive Oil Ice Cream

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from 1 to 2 lemons)
• 1 1/2 teaspoons flaky sea salt

Steps

1. 1

   Warm the base. Start by heating the milk and cream to between 170 and 180°F in a saucepan over medium heat. Allow it to simmer gently, but do not let it boil. While the milk-cream mixture warms, combine the egg yolks and sugar in a separate heat-proof bowl. Whisk them together until they are well blended and creamy.

2. 2

   Temper the eggs. Using a ladle slowly pour half of the hot milk mixture into the egg yolk mixture, whisking continuously. Add the ladles of the egg mixture in a thin, slow stream to prevent the eggs from curddling.

3. 3

   Cook the custard base. Return the egg mixture to the saucepan with the remaining milk mixture. Cook it over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 to 7 minutes.

4. 4

   Strain and refrigerate. Set a fine mesh sieve over a medium bowl and strain the mixture into the bowl. To cool it quickly, place the bowl indice a larger bowl filled with ice and a little water, then transfer it to the refrigerator for at least an hour.

5. 5

   Add flavorings. Once the mixture is cold, add the olive oil, sea salt, and lemon zest. Mix thoroughly until the salt dissolves and everything is well combined.

6. 6

   Churn the ice cream. Pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions.

7. 7

   Freeze. After churning, transfer the mixture into a sealed container For a scoopable texture, freeze it for at least 4 hours. If you prefer, you can enjoy it immediately as a soft-serve option.

8. 8

   Serve. Finally, scoop the ice cream into bowls and top it with a pinch of flaky sea salt flakes and a drizzle of olive oil, if you like.