Ice cream with lemon and olive oil
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Want to start off his stellar week with this unusual recipe. When I saw it on fire once to try, because even though on my account and a lot of different ice cream, but this combination I met for the first time. It turned out interesting. Creamy ice cream with the acidity of lemon and an unusual oiliness and aftertaste of olive oil. From this number of products is roughly 3 stack. ice cream.
Ingredients for Ice cream with lemon and olive oil
- Milk - 1 Cup.
- Cream - 1 Cup.
- Lemon - 2 PCs
- Yolk egg - 4 PCs
- Sugar - 1/3 Stak.
- Olive oil - 3/8 stack.
- Dark chocolate - 225 g
- Vegetable oil - 2 tbsp
Step by step instruction of cooking Ice cream with lemon and olive oil
Heat the milk with the cream and zest, while the edges will not appear the bubbles of the boil.
Whisk the egg yolks with the sugar and salt until light in color and foamy condition (approximately 5 minutes on high speed).
Reduce speed and gradually add the lemon juice and oil.
Continuing to whisk, pour hot milk mixture into the egg until the bowl gets warm to the touch. Turn off the mixer and pour the egg mixture into the saucepan with the remaining milk. Heat over medium heat stirring constantly, until the mixture thickens (do not boil!).
Drain and leave to cool to room temperature.
Ice cream is delicious on its own, but for variety, for filing, you can prepare the chocolate shell. To do this in a saucepan on a water bath melt 225 g of chocolate with 2 tbsp vegetable oil. Mix thoroughly. Remove from heat and let cool to room temperature. Pour the finished ice cream. On the cold ice cream chocolate satinet dense but soft shell.
From this quantity of products obtained about 300 ml of topping. Can be stored at room temperature for weeks in a container with a tight-fitting lid. If the cooled topping is too thick, you can slightly heat it in a water bath or in the microwave.