Creamy, smooth lemon flavor like you've never tasted. And easier than you may think. We love the versatility of this recipe (you can use Lemon, Blood Orange, or any EVOO) and keeps beautifully for up to 3 weeks (not that it will last that long without you eating it!) From the New York Time Cooking section
Ingredients:
4 large egg yolks
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
4 teaspoons finely grated lemon zest (plus more for serving)
1/2 teaspoon kosher salt
1/3 cup freshly squeezed lemon juice (about 4 lemons)
1/4 cup Bull City Olive Oil Lemon Fused Olive Oil
Himalayan Pink Sea Salt for serving
Instructions:
Step 1: Whisk egg yolks together in a medium non-reactive bowl (glass); set aside. In another bowl, combine cream, milk 3 teaspoons of lemon zest and kosher salt in a medium saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to froth or bubble around the edges. Slowly ladle 1 cup of cream mixture into egg yolks and whisk vigorously to temper eggs.
Step 2: Pour the egg and cream mixture back into saucepan and whisk well to combine. Cook mixture on medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 7 minutes, depending on stove. Take care not to let mixture boil or you'll have scrambled eggs). Strain the mixture over a fine mesh sieve into large bowl.
Step 3: Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining teaspoon of lemon zest. Chill the mixture in bowl set over an ice bath until completely cool. Alternatively, cover mixture and cool completely in refrigerator at least 4 hours, or overnight* (see note)
Step 4: Before churning, whisk mixture thoroughly. Churn in ice cream machine according to manufacturers instructions. Transfer the ice cream to a freezer-safe container, cover surface directly with plastic wrap, cover and freeze until firm.
Serve with a drizzle of olive oil and a sprinkle of sea salt and lemon zest
Notes and tips: I always use a wooden spoon to stir. It is non-reactive and you get a clear picture of custard thickening. Glass bowls always in my experience. I chill overnight to give a depth of flavor, but time does not always allow.
Absolutely mouth watering served over fresh fruit crumble or crisp, as pictured above from my kitchen July 2024. Enjoy!