Preserved Lemon Ice Cream

March 14, 2016
3 Ratings
Photo by Yossy Arefi
  • Makes about 1 quart
Author Notes

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

What You'll Need
  • 4 large egg yolks
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons finely chopped preserved lemon rind
  • 1/2 teaspoon salt or to taste
  • 1/4 cup olive oil, plus a bit more to serve
  • flaky sea salt, optional to serve
  1. 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.
  2. 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.
  3. 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.

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  • Laura415
  • Kelsey
  • Ant
  • Mary
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &

7 Reviews

Kelsey February 10, 2017
I have a huge jar of these in the fridge that I made last year! So excited to try this!
Ant September 5, 2016
this was so lovely. really enjoyed the olive oil flavor and then the preserved lemon afterwards.
ps I only made preserved lemons so I could make this ice cream.
Mary June 12, 2016
Preserved lemons are very easy to make. Just make sure you rinse the salt and remove the pulp. They make everything better!
Laura415 May 28, 2016
Peserved lemons in ice cream. They are so salty I wondered how it could be done. Remarkably straightforward ice cream recipe. I'm always looking for ways to use my homemade preserved lemons. I'll try it.
Seanna L. May 2, 2016
Do you have a recommended brand or recipe for preserved lemons? This sounds like a nice alternative to the Lemon buttermilk sherbet I was planning to make for my annual ice cream party.
Lee A. May 2, 2016
I'm no expert, but I bought preserved lemons at Trader Joe's and they seem to be fine.
jenniebgood April 3, 2016
This sounds so bright and refreshing! What an excellent, unique twist on standard lemon ice-cream (delicious enough by itself). I can't wait to try this!