By Jennifer Spaide
Lemons, olive oil, and ice cream. It might sound like a strange combination, but trust me, the flavors are outrageous. Every bite gives you a burst of lemony flavor followed by a full-mouth feel from the olive oil. The key is to use a high quality lemon-infused extra virgin olive oil. Olivette, in Darien, is a fantastic resource for incredibly fresh and pure olive oils. Their lemon-infused variety is what I used here. You could also make this recipe with their blood orange or lime infused oils.
Makes 1 quart
- 1 ½ cups milk
- 1 cup cream
- zest of 1 lemon
- 6 egg yolks
- ½ cup sugar
- 2/3 cup lemon-infused extra virgin olive oil
- Red Sea Salt, for garnish (optional)
Combine milk, cream and lemon zest in a saucepan. Over medium heat, gently warm the mixture until tiny bubbles begin to form around the edge of the pot, stirring routinely. Remove from heat.
Meanwhile, place the egg yolks and sugar in a blender. Cream together by blending for 30-45 seconds. With the blender running, very slowly pour in the hot milk/cream mixture. Once it has all been incorporated, slowly blend in the olive oil. This is your custard base.
Return the custard to the saucepan. Stirring constantly, cook the custard over medium heat until it thickens. A good test is the “back of the spoon” test. If the custard coats the back of a wooden so that you can run your finger through the custard and leave a trail, then your custard is ready.
Pour your lemon custard into a clean bowl and chill. Then freeze in your ice cream maker according to manufacturer instructions.
Editor’s Note: As luck would have it, I ran into Jennifer as she was heading into Olivette to give owner Alina Lawrence a taste of this ice cream. It is every bit as outrageously delicious as she says and strikes the perfect balance between sweet and tart.
Jennifer Spaide is a natural foods chef, writer, and mother. Spaide received her Masters in Human Nutrition at Columbia University and attended culinary school at The Institute of Culinary Education in New York City. Jennifer grew up with an innate appreciation for fresh-from-the-garden foods and wants to share that passion with others. Her online magazine, Simplicious, gives readers fresh recipes that are healthy and easy to prepare, bites of tasty information that help bring health into the home, and breaks down complex topics into easily digestible table-talk that even the kids will understand. In addition to her magazine, Spaide maintains a bi-monthly column in the New Canaan Advertiser, and continues to work as a freelance writer and recipe developer. www.simpliciousmag.com.