Recipe for Creamy Meyer Lemon
Step 1: Begin by warming a mixture of milk and cream in a medium pan until it reaches a steaming point. Concurrently, in a heatproof bowl, use a wooden spoon to beat together sugar and egg yolks until well combined and lighter in color. Gradually pour the hot milk mixture into this egg mixture, stirring constantly.
Step 2: Return the combined mixture to the pan and cook over low to medium heat, stirring continuously, until it slightly thickens and coats the back of a spoon (approximately 10 minutes). Remove the pan from heat and whisk in vanilla, a pinch of fine salt, and oil until well combined.
Step 3: Transfer the mixture into a jug, and place cling film or baking parchment directly on the surface to prevent the formation of a skin. Let it cool to room temperature and then chill in the refrigerator for 2 hours.
Step 4: Whisk the mixture again to ensure proper blending, if needed. Churn it in an ice cream machine until it reaches a semi-frozen consistency. Transfer the partially frozen mixture to a freezer-safe container and freeze for an additional 2 hours or until it solidifies.
Step 5: When ready to serve, allow the ice cream to soften at room temperature for 5-10 minutes before scooping it into delightful balls.
Step 6: Sprinkle with sea salt if desired.
GET AHEAD: Prepare and freeze the ice cream up to a month in advance. Prior to serving, let it soften slightly at room temperature.
Nutritional Information (Per serving - 2 scoops):
- Calories: 387
- Protein: 3g
- Total fat: 30g
- Saturates: 13g
- Carbs: 27g
- Total sugars: 27g
- Fiber: 0g
Indulge in the perfect treat with this delightful homemade creamy Meyer Lemon Olive Oil ice cream. Prepare in advance and enjoy the luscious flavors whenever you desire!
