Creamy Lemon Olive Oil Honey Ice Cream

Directions

1. Add the cream, milk, vanilla bean extract, lemon zest and salt to a medium saucepan. Place over medium heat and warm gently, stirring occasionally, until the mixture is steaming and small bubbles begin to form around the edges. Do not allow it to boil.
2. While the milk mixture is heating, add the egg yolks, honey and lemon olive oil to a large mixing bowl. Whisk for 1–2 minutes until smooth, glossy and slightly thickened.
3. Once the milk mixture is hot, slowly pour about 1 cup of it into the egg yolk mixture, whisking constantly as you pour. This tempers the eggs and prevents them from scrambling.
4. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously until fully combined.
5. Return the saucepan to low heat and cook gently, stirring constantly with a wooden spoon or spatula, making sure to scrape along the bottom and sides of the pan. Continue cooking for 5–10 minutes, or until the custard thickens enough to coat the back of a spoon. If you run your finger through the coating on the spoon, it should leave a clear line. Do not let the mixture boil.
6. Remove from the heat and allow the custard to cool slightly. Transfer to a container, cover the surface directly with baking paper or plastic wrap to prevent a skin from forming, and refrigerate until completely cold, at least 4 hours or preferably overnight.
7. Churn the chilled custard according to your ice cream machine manufacturer’s instructions until thick, creamy and softly frozen. If you don’t have an ice cream machine, pour the mixture into a freezer-safe container and freeze, stirring vigorously every 30–45 minutes for 3–4 hours to help break up ice crystals.
8. Once churned, transfer to a freezer-safe container and freeze for a further 2–4 hours, or until firm enough to scoop.
9. Serve with a drizzle of lemon olive oil and a pinch of flakey sea salt.