Preserved lemon & olive oil ice cream
My most delicious creami ice cream yet.
https://food52.com/recipes/41876-preserved-lemon-ice-cream
I adapted the recipe slightly (bc I'm lactose intolerant) by using a combination of Silk dairy free whipping cream and LF half & half for the heavy cream, and LF whole milk for the milk. Whisked in the olive oil just before freezing. 3tbsp of preserved lemon rind ended up being the rind of one preserved lemon, which I rinsed before chopping. Salty, sweet, acidic, earthy, it's just everything I'm looking for in a sweet dessert.
Also don't judge the bowl photo, I processed the pint and then put it in the freezer for a couple hours so it wasn't as smooth as it was straight after processing. I would have waited for it to thaw slightly but... I simply couldn't.
EDIT: Processed on ice cream setting