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Lemon Olive Oil Ice Cream

Lemon Drops for the Beet Velvet Cake

Made the day of the birthday party around noon, these round ice cream balls filled silicone balls that we use to make ice cubes. I cut the ingredients in half, from the New York Time recipe for Lemon Olive Oil Ice Cream because I wanted only enough to serve six people. Filling is a bit of a pain. I use a small funnel, and break the vacuum that is created by the funnel by inserting a toothpick between funnel’s thin part and the small opening in the ice cube mold. Knowing how much fills one ball is very helpful, and so I use the same ladle I always use and memorize about how full it should be. If you place the round moulds in a clean baking dish, you can pour out any that spills, or is left over after filling the molds, into a ramekin. Frozen in these small containers the ice cream balls were solid after five hours, and the perfect texture to eat after sitting outside the freezer for 10 minutes before serving. These proportions make 1 pint or 8 balls.

  • 2 large egg yolks
  • 1 cups heavy cream
  • 1/2 cup whole milk
  • 100 grams granulated sugar
  • 2 teaspoons packed finely grated lemon zest
  • pinch of salt
  • 2 T freshly squeezed lemon juice
  • 2 T  fruity olive oil
    Flaky sea salt, zest, olive oil optional for serving

Heat the cream, milk, zest and sugar until it bubbles along the edge of a heavy sauce pan and the sugar is dissolved. Lightly beat the egg yolks, pour in a small amount of the hot cream and blend to temper the yolks. Return yolk mixture to the pan and heat for about 10 minutes until the custard coats the back of a spoon. Remove from heat and strain, add lemon juice and olive oil and set it in a bowl of ice cubes to cool.

Using a ladle and a funnel pour the ice cream into ice cube balls and freeze for 5 to 7 hours.

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