Ingredients
100ml water
200g caster sugar
4 egg yolks
8g lemon zest
200ml Verjuice
3g salt flakes
200ml Extra Virgin Olive Oil
100ml water
200g caster sugar
4 egg yolks
8g lemon zest
200ml Verjuice
3g salt flakes
200ml Extra Virgin Olive Oil
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Methods
1
Place water and sugar into a saucepan over a high heat and bring to the boil, allowing sugar to dissolve. Boil for 30 seconds, remove from heat and transfer to a shallow tray. Refrigerate for 3-5 minutes.
2
Place egg yolks, lemon zest, Verjuice and salt into a food processor and while processing pour olive oil in a trickle like making mayonnaise. Pour in sugar syrup in a thin stream. Transfer to a wide shallow dish and chill for 5 minutes or until cold.
3
Pour mixture into a pre-chilled ice cream machine and churn for 35-40 minutes or until frozen. Remove and freeze until required.
4
This ice cream is very delicate and needs to be kept frozen until the very last moment.
1
Place water and sugar into a saucepan over a high heat and bring to the boil, allowing sugar to dissolve. Boil for 30 seconds, remove from heat and transfer to a shallow tray. Refrigerate for 3-5 minutes.
2
Place egg yolks, lemon zest, Verjuice and salt into a food processor and while processing pour olive oil in a trickle like making mayonnaise. Pour in sugar syrup in a thin stream. Transfer to a wide shallow dish and chill for 5 minutes or until cold.
3
Pour mixture into a pre-chilled ice cream machine and churn for 35-40 minutes or until frozen. Remove and freeze until required.
4
This ice cream is very delicate and needs to be kept frozen until the very last moment.
