Tosca’s Olive-Oil Ice Cream
6 egg yolks
¾ cup sugar
4 cups milk
Pinch lemon zest
¾ cup good-quality extra-virgin olive oil
In a bowl, whisk the egg yolks and sugar until fluffy. In a pot, combine the milk, salt, and lemon zest, place over medium heat, and heat to 186 degrees. Slowly trickle the hot milk into the egg-yolk mixture, whisking constantly to prevent curdling. Fold in the extra-virgin olive oil. Let the ice-cream base cool, then spin it in an ice-cream machine according to manufacturer’s instructions.
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