luscious lemon olive oil ice cream | table&spoon
Lemon and olive oil ice cream that doesn't curdle, served with crispy cookie wafers—creamy custard meets tangy lemon in a delightful dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tablenspoon.com.
Ingredients
- 4 egg yolks
- 2 cups (500ml) heavy cream
- 1 cup (250 ml) whole milk
- 1 cup (200grams) sugar
- 4 tablespoons lemon zest, plus more for decorating
- 1/2 teaspoon salt
- 1/2 cup (125ml) fresh lemon juice (about 4 lemons)
- 1/4 cup (65 ml) oil, plus a few squirts for serving
- drizzle of olive oil
- flake salt for serving (like Maldon brand)
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