Susan Loomiss Lemon Olive Oil Recipes

Steps:

• Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
• Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.

Steps:

• Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.
• Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.

Steps:

• Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
• Add the peels to a medium pot filled with the olive oil and stir.
• Let simmer over very low heat for 15-20 minutes.
• Strain out the peels.
• Transfer the infused oil to a bottle or other resealable container.
• The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
• Enjoy!

Steps:

• Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.
• Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
• Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.
• Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.