Lemon Olive Oil Ice Cream

1. 1

   heat milk to poiling point and stir in sugar until dissolved. Chill mixture in refrigerator for 1-2 hours.

2. 2

   Place mixture in blender. Add lemon zest and juice. Mix well.

3. 3

   Add olive oil in batches until incorporated. Chill in refrigerator 1-2 hours.

4. 4

   Freeze mixture in shallow pan. Still several times and refreeze.

No nutritional information available.

No additional tips available.