Homemade Lemon Ice Cream
- 3 cups half & half
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 Tablespoons Vodka (optional – helps mitigate iciness)
- 4 large egg yolks
- 1 ½ cups heavy cream
- 1/3 cup Lemon Extra Virgin Olive Oil
- 1/4 cup lemon zest
Combine the half and half, salt and lemon zest in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined.
Strain the lemon zest from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined.
Pour the tempered egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Lemon Extra Virgin Olive Oil, and whisk to combine.
Cover, and freeze for a minimum of 2 hours or overnight.
**Try finishing with a drizzle of Raspberry Balsamic Vinegar before enjoying!