Preserved Lemon Ice Cream
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
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