I like to make a big batch of lemons preserved in salt each winter to last me through the year. They are most commonly used in savory cooking, but in this recipe they add lovely sour and salty notes to rich lemon ice cream. Serve scoops of this sweet and salty treat in elegant little dishes with small pour of fruity olive oil and a sprinkle of sea salt on top for an unexpectedly complex treat.
Reprinted with permission from Sweeter Off the Vine, by Yossy Arefi, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. —Yossy Arefi
- Makes about 1 quart
large egg yolks
freshly squeezed lemon juice
finely chopped preserved lemon rind
salt or to taste
olive oil, plus a bit more to serve
flaky sea salt, optional to serve
- Whisk the egg yolks together in a glass or stainless steel bowl; set aside. Combine the cream, milk, and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper. Pour the egg and cream mixture back into the pan and whisk well to combine.
- Cook the mixture on medium low heat while stirring constantly and being careful not to let the mixture boil, until it thickens enough to coat the back of a spoon, about 7 minutes. Whisk in the lemon juice and preserved lemon rind. Add the salt to taste. Cool the mixture completely, for at least 4 hours or overnight.
- Just before churning, whisk in the olive oil, then freeze in an ice cream machine according to manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of ice cream in dishes with a drizzle of fruity olive oil and a sprinkle of salt. Keeps in the freezer for 4 days.