1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup granulated sugar
4 tablespoons finely grated lemon zest
4 egg yolks
pinch of salt
1 1/2 tablespoon really good quality olive oil
2 tablespoons lemon juice

Combine the milk, cream, sugar, and zest in a medium saucepan and bring to almost a boil, stirring to dissolve the sugar. In a medium bowl whisk together the egg yolks and salt. Now temper the egg yolks by adding a small amount of the almost boiled milk mixture to the yolks, add a little bit more and keep whisking vigorously to avoid scrambled eggs. Add about 2 cups total before putting it all back into the pot and placing it on low heat. Stir constantly until it's nice and thick - about 4 minutes. It should coat a wooden spoon.

Strain the custard into a clean bowl, add the lemon juice and olive oil and cover. Cool in the fridge completely before placing in your ice cream maker and freezing. Freeze for at least 2 hours after churning before serving.

‍

Makes 1L