Preserved Lemon Ice Cream

1. 1

   Whisk the egg yolks together in a glass or stainless steel bowl; set aside. Combine the cream, milk, and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper. Pour the egg and cream mixture back into the pan and whisk well to combine.

2. 2

   Cook the mixture on medium low heat while stirring constantly and being careful not to let the mixture boil, until it thickens enough to coat the back of a spoon, about 7 minutes. Whisk in the lemon juice and preserved lemon rind. Add the salt to taste. Cool the mixture completely, for at least 4 hours or overnight.

3. 3

   Just before churning, whisk in the olive oil, then freeze in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of ice cream in dishes with a drizzle of fruity olive oil and a sprinkle of salt. Keeps in the freezer for 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.