Preserved Lemon Ice Cream

Name: Preserved Lemon Ice Cream
Yield: Makes about 1 quart
Ingredients: 4 large egg yolks; 2 cups heavy cream; 1 cup whole milk; 1 cup granulated sugar; 1/4 cup freshly squeezed lemon juice; 3 tablespoons finely chopped preserved lemon rind; 1/2 teaspoon salt or to taste; 1/4 cup olive oil, plus a bit more to serve; flaky sea salt, optional to serve

Preserved Lemon Ice Cream was pinched from <a href="http://food52.com/recipes/41876-preserved-lemon-ice-cream" target="_blank">food52.com.</a>

INGREDIENTS

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4 large egg yolks

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2 cups heavy cream

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1 cup whole milk

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1 cup granulated sugar

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1/4 cup freshly squeezed lemon juice

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3 tablespoons finely chopped preserved lemon rind

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1/2 teaspoon salt or to taste

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1/4 cup olive oil, plus a bit more to serve

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flaky sea salt, optional to serve

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