1 cup Sugar
6 Egg yolks
2/3 cup LG Lemon Infused Olive Oil
3 cups Milk
1 cup Heavy cream
2 tsp. Vanilla extract
1 tsp. Kosher salt
- Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes.
- Add oil in a steady stream, and continue beating until smooth and airy, 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined.
- Pour into ice cream maker and freeze according to manufacturer’s instructions.
- Serve with a drizzle of olive oil, sprinkle with salt.
*Recipe by Chef Lisa Paul