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Collection: Desserts - Frozen
Recipe By: Mel
Lemon Ice Cream
Ingredients
- 1/2 Vanilla Olive Oil Ice Cream base recipe
- 1/2 cup freshly squeezed lemon juice
- Zest of 3 small lemons
- Extra virgin olive oil for drizzling
Directions
- While the base is still warm, whisk in the lemon juice—it will thicken and lighten in color.
- Once it reaches room temperature, refrigerate until cold.
- When ready, give it a quick whisk and pour into your ice cream maker.
- Freeze according to the manufacturer’s directions, adding in most of the reserved zest in the last minute of churning.
- Transfer the ice cream to a freezer-safe container. When serving, sprinkle each portion with some of the remaining zest and a drizzle of olive oil.
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