Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using an electric mixer fitted with a whisk attachment, beat the egg yolks, sugar and salt on medium speed until pale and thick, about 5 minutes. With the machine on, add the olive oil in a slow stream.

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  • With the machine on low speed, slowly beat in the milk and cream until combined. Stir in the lemon peel, if using.

  • Prepare a 2 1/2-quart bowl nested in an ice bath. Transfer the custard to a large saucepan and cook over medium-high heat, stirring and scraping the mixture free from the bottom and sides of the pan, until just hot and steamy, about 8 minutes.

  • Immediately pour the custard through a fine-mesh strainer into the prepared bowl and chill, stirring occasionally, for about 10 minutes. Refrigerate for 4 hours or up to overnight.

  • Using an ice cream maker according to the manufacturers instructions, freeze the custard.

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