Olive Oil Ice Cream

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Recipe's preparation

Infusion of Milk and Lemon Zest

 Place milk in to Thermomix bowl.  Insert steaming basket and add lemon zest.  Heat to 100 degrees (do not bring to boil) on speed 4 (around 10 mins).  Clear any remaining time and reset timer to 15 mins, zero/no temperature, speed 4, MC off.  This will allow zest to infuse in the milk.  Remove steaming basket and zest when complete.

 

 

Prepare Custard

Ensure  the temperature has dropped to 80 degrees (or below) before making the custard.  You can lift the bowl on and off the TM base and it will give you a temperature reading.  Add egg yolks and sugar to TM bowl and heat on 80 degrees, speed 4 until it thickens (around 8 mins).  While the custard is cooking, prepare your ice bath.

 

Cool down the custard in the ice bath

Transfer the custard to an ice bath and continue to stir to help get the custard down to room temperature.  When it has cooled down, place bowl in refrigerator to bring temperature down to 4 degrees (around two hours).

Emulsify the Olive Oil with Custard

Return mixture to clean TM bowl and insert MC facing upward (upside down cup).  Turn speed up to 4 and pour oil directly over centre of lid gradually so that it drizzles down the sides of the MC and slowly into the TM bowl.  Allow ingredients to thoroughly combine.

Transfer mixture to sealed container or bowl and refrigerate for at least 4 hours (preferably overnight) to allow flavours to develop.

 

Transfer to freezer until just frozen.  Blend until smooth on speed 5.  Repeat the process to ensure a smoother ice cream.  Enjoy !!