Combine with Olive Oil Pine Nut & Rosemary Cookie for a Coolhaus Ice Cream ‘Sammie.’ Or enjoy the ice cream alone.
In heavy bottom pan, steep together over medium low heat. Bring to just under a boil:
- 7 oz whole milk
- 7 oz heavy cream
- zest of 1 lemon, finely grated and chopped
In a separate bowl, whisk to combine:
- 1/3 cup pure cane granulated sugar
- 3 egg yolks
- pinch kosher salt
Gently pour about 1/3 of the hot liquid into the sugar/yolk mixture, whisking until smooth. Pour this mixture into the remaining hot liquid, whisking until smooth. Return to medium low heat, stirring gently and constantly until it starts to just thicken a bit (or reaches 175 degrees with a thermometer).
Remove from heat, whisk in:
- 5 oz California Olive Ranch extra virgin olive oil
Strain through fine mesh strainer, and chill completely over an ice bath. Following the instructions on your home ice cream maker, make the custard into the ice cream.
Freeze to set, at least 4 hours, preferably overnight.
Courtesy of Jessica L. Goryl, Executive Pastry Chef, Coolhaus