(13 votes, average: 3.46 out of 5)
Loading ...This recipe derives from the adventurous work of chefs like Gina DePalma, pastry chef of Babbo in New York, and Randy Lewis, Executive Chef of Kendall-Jackson.
Although it may sound unusual, but it is over-the-top delicious and a great crowd-pleaser! Try it with one of our olive oil cakes, and/or spoon fresh berries over the top.
3 cups whole milk
1 cup heavy cream
6 egg yolks
½ cup sugar
½ cup DaVero Meyer Lemon Olive Oil
1 lemon, juiced
1 shot vodka, limoncello, or eau de vie
In the bowl of electric mixer place the egg yolks and sugar. Beat well until light in color and thick. Slowly beat in olive oil until thoroughly combined.
Combine milk and cream in a heavy-bottomed saucepan large enough to accommodate all ingredients. Bring milk up over medium heat until milk mixture starts to �crawl� up the sides of the pan. Add a cup of milk to eggs, whisking in completely, then add a second cup of hot milk to eggs, mix in, then add the last cup and whisk it in.
The eggs are now tempered and can be added to the remainder of milk in saucepan. Stir briskly over heat for a few minutes. The custard will thicken a bit. Take off heat and strain through a fine mesh strainer. Add the lemon juice and alcohol. Cool thoroughly (you may use an ice bath to speed the process).
Freeze in an ice cream maker until soft and thick.
Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.
