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.
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.
3. Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in remaining 1 tsp. of lemon zest. Chill the mixture in covered bowl in the refrigerator at least 4 hours, or overnight.
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 an extra drizzle of olive oil and a sprinkle of salt and lemon zest, if desired. Or as pictured over fresh fruit crumble or pie.
Recipe inspired by Yossy Arefi, NYTimes
NOTES: We use a Kitchen Aid ice cream attachment which we store in our freezer when not in use.
If Lemon Olive Oil isn't your thing, we recommend a Picual EVOO for a bright punch of flavor, Blood Orange for something more mellow or a mild EVOO such as Arbequina.
Have you tried a drizzle of one of our rich, tangy Balsamic Vinegars on ice cream? We highly recommend our Boxed Sampler Set- Ice Cream Lovers
