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Lemon Olive Oil Ice Cream

Hopefully you have an ice cream maker so that you'll be able to try this absolutely decadent dessert. Rich and smooth in consistency. Instead of lemon, also try using our Blood Orange or Lime Olive Oils. For extra zing, top the ice cream off with a drizzle of Della Terra Sicilian Lemon or Coconut White Balsamic or any of our berry flavoured dark balsamics.

  • 3/4 cup 35% cream
  • 1/4 cup water
  • 3/4 cup sugar
  • pinch salt
  • 4 large egg yolks
  • 1 teaspoon vanilla
  • 1/4 cup Della Terra Lemon Olive Oil, plus extra for drizzling
  • 1/2 tsp lemon zest (optional)

In a medium saucepan combine cream, water, sugar, and salt. Stir over medium-low heat until sugar is dissolved and mixture is very hot, but not bubbling.

Meanwhile, in a small bowl, beat together egg yolks.

When the cream mixture is hot, transfer a few spoonfuls into the bowl with the egg yolks. Combine.  While constantly whisking the cream mixture, add the warm yolks into the saucepan. Stir in vanilla. Stir frequently, scraping the bottom of the pan, until the mixture has thickened.  The custard will have the consistency of a loose pudding, and it should coat the back of a spoon. This can take anywhere between 5-15 minutes.

Transfer the custard to a heat proof container. Cover and refrigerate overnight, or at least 6 hours.

Once completely chilled, add the Della Terra Lemon Olive Oil and lemon zest into the custard. Mix well and churn according to your ice cream maker's manufacturer instructions.




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