Lemon Olive Oil Ice Cream
3/4 cup. 35% cream
1/4 cup. water
3/4 cup. sugar
Pinch of salt
4 large egg yolks
1 tsp. vanilla
1/4 cup. Lemon Olive Oil, plus extra for drizzling
1/2 tsp. lemon zest (optional)
In a medium saucepan combine cream, water, sugar, and salt. Stir over medium-low heat until sugar is dissolved and mixture is very hot, but not bubbling. Meanwhile, in a small bowl, beat together egg yolks. When the cream mixture is hot, transfer a few spoonfuls into the bowl with the eggs yolks. Combine. While constantly whisking the cream mixture, add the warm yolks into the saucepan. Stir in the vanilla. Stir frequently, scraping the bottom of the pan, until the mixture has thickened. The custard will have the consistency of a loose pudding, and it should coat the back of a spoon. This can take anywhere between 5 - 15 minutes.
Transfer the custard to a heat proof container. Cover and refrigerate overnight, or at least 6 hours.
Once completely chilled, add the Lemon Olive Oil, and the lemon zest into the custard. Mix well and churn according to your ice cream maker's manufacturer's instructions.