French Fridays with Dorie: Meyer Lemon Olive Oil Ice Cream

Meyer Lemon Olive Oil Ice Cream with Almond Meringue Cookies

Summer is here.  Ninety-degree plus temperatures have arrived, along with dust from the Saharan air layers that cross the Atlantic.  Whereas by this time last year I was lamenting the non-stop rain, it would be a more than welcome these days.  The grass is browning, the potted parsley wilting, my car is still filthy, and we find ourselves turning the A/C on most nights.  With this heat, it seems fitting to enjoy a cold treat like this week’s French Fridays with Dorie recipe, (Meyer lemon) olive oil ice cream.

Meyer Lemon Olive Oil Ice Cream Ingredients

Dorie Greenspan suggests using a fruity olive oil for this recipe, and since the Spanish oil I usually buy and cook with does not fit that description, I visited the local Marshalls/HomeGoods to find something suitable.  It couldn’t get any fruitier than a Meyer lemon olive oil!  The one I found smelled very strong, to the point where I reduced the suggested 2 teaspoons of vanilla down to just half a teaspoon.  My favorite way to enjoy this ice cream – and to up the lemon flavor – was with a wee teaspoon of limoncello on top.  If olive oil ice cream by itself sounded too grown-up, boozing it up makes it an even bigger treat for adults.  I’ve had that bottle of limoncello in the freezer for a few years now – my parents brought it over for us on from vacation.  It’s too bad I cannot say the same about the Meyer lemon olive oil.  That was probably meant to be just a fleeting two-week affair.  When I went back to the store looking for more, there weren’t any bottles left.

As for the recipe itself, I found myself wishing I had trusted my instincts in the directions department.  Most ice cream recipes I’ve made call for bringing the milk and cream to a simmer, and then use the warm liquid to temper the eggs before adding them to the custard.  I brought the milk and cream almost to a boil, and ended up with curdled yolks.  The gut feeling I got at the supermarket telling me to pick up an extra dozen of eggs definitely paid off.  I made the second batch of custard using ‘my’ usual method and it worked out perfectly.  The ice cream froze within fifteen minutes after chilling the mixture for several hours.  With so many egg whites left, I attempted to make some macarons using the allegedly foolproof Italian method.  I overcooked most of them and ended up enjoying crisp and hollow, um, almond meringue cookies.  I’ll probably save the rest of the almond meal to coat fish filets.

Olive Oil Ice Cream Overcooked Curds

“Scrambled” Olive Oil Ice Cream – EPIC FAIL!

Meyer Lemon Olive Oil Ice Cream

Second time’s the charm

The ice cream bowl already found its way back into the freezer, although we still have more than a pint of ice cream left.  Without the Meyer lemon olive oil, I can’t see myself making this again and enjoying it as much.  I hope my fellow Doristas prove me wrong – I’m off to check their links here.

French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s award-winning cookbook Around My French Table, taking on one recipe every week.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

34 Responses to “French Fridays with Dorie: Meyer Lemon Olive Oil Ice Cream”

  1. June 8, 2012 at 7:12 am #

    Nice idea the lemon flavor! Better idea the lemoncello…

  2. June 8, 2012 at 7:14 am #

    I wish I would have used a flavoured olive oil for this one. Meyer Lemon sounds wonderful!

  3. June 8, 2012 at 7:32 am #

    Aaah – I thought this was next week’s recipe! Maybe I can make it tonight. I have some meyer lemon olive oil and may just steal your idea.

    Looks great!

  4. June 8, 2012 at 7:34 am #

    Never in a million years would i have thought of adding olive oil in an ice cream but i think it’s brilliant. I use olive oil in all my cakes…why not ice cream too?! Hehe

  5. June 8, 2012 at 8:36 am #

    Remarkable creation. Not only is olive icecream always delicious but the gentle sweetness of Meyer lemons must augment this above any other! Truly a culinary celebration!

  6. June 8, 2012 at 9:40 am #

    Oops, sorry to hear that your first batch curdled and thank heavens for extra eggs. The weather here has not really been ice cream weather, but I never let that stop me 🙂

  7. June 8, 2012 at 9:56 am #

    Great choice to reduce the vanilla. I wrote how I would definitely do that the next time. I used a very peppery olive oil and loved it. Sorry about the curdling but I’m glad you stuck with it. It was worth the trip to the store! Great job.

  8. June 8, 2012 at 10:30 am #

    I had never heard about the Sahara dust coming over like that before. Bummer.
    Your ice cream sounds lovely – especially with the Meyer lemon oil

    • June 8, 2012 at 10:59 am #

      This is a fairly recent metereological development – and terrible news for people who suffer from allergies. We were seated next to two ladies in their late sixties/early seventies last Sunday for brunch, and they were complaining about how fifteen, twenty years ago there was no such thing as hazy, hot weather due to the Saharan dust.

  9. June 8, 2012 at 10:53 am #

    I just had to drop back in to say that you gave me a great idea for a new feature. An entire post tribute to the bad pun! Do you think Doristas will cooperate and only comment with bad puns?

    • June 8, 2012 at 11:00 am #

      I’m game, although I have to admit that it’s probably going to be way harder than Haiku Fridays!

  10. June 8, 2012 at 11:30 am #

    I have limoncello in the freezer so think I’ll try it on the ice cream! Here in Oklahoma we are VERY familiar with dust!

  11. June 8, 2012 at 11:39 am #

    I have some limoncello hanging out at my house and I love your idea. Good thing I didn’t return the ice cream maker attachment yet! 🙂

  12. June 8, 2012 at 11:50 am #

    I think the meyer lemon idea is fantastic and I only had lemon ice cream once in Italy… I wonder if it had olive oil in it too… it had the same texture.

  13. June 8, 2012 at 12:32 pm #

    I like that you shared your not perfect version since that’s part of the learning process through this experience. I often feel like I have to get it just perfect, so it’s nice to know we’re in good company!

    I’m sure this was great with Lemon Olive Oil – I used Lime and am sure the flavor was better for it.

    Have a great weekend & stay cool!

    • June 9, 2012 at 11:27 am #

      I loved your comment, Susan. It didn’t feel right omitting what was probably the biggest lesson learned from this week’s recipe. And how great is it that Lola posted how to work through this problem on her post?

      (Not that limoncello over ice cream isn’t an important point to emphasize. I’m glad some of you have reinforced it ;-))

  14. June 8, 2012 at 1:31 pm #

    Everyone seems to have used fancy flavored olive oils and your lemon one sounds like it turned into such divine ice cream! I just used my regular, mild one and it didn’t seem to affect the taste adversely. I like that you adultified your ice cream with the limoncello…I think maybe a limoncello float (like a Coke float) would be up next, lol!

  15. June 8, 2012 at 3:39 pm #

    Your ice cream with the Meyer Lemon Olive Oil looks delicious – I have never tasted Meyer lemons, not available around here but I am sure that a bit of lemony taste goes very well with this ice cream, limoncello also sounds like a wonderful idea. And French macaroons are a very elegant cookie to serve alongside the ice cream.

    Have a great weekend (hopefully with a bit more agreeable weather conditions)!

  16. June 9, 2012 at 12:10 am #

    Meyer lemon oil sounds so good. I will be looking out for a bottle of that – Hmm…I wonder if Williams Sonoma carries it? Anyway, your ice cream looks so good and that first photo is so pretty and summery. I can totally relate to your weather as it is supposed to get to the upper 90s here again this weekend. It has been a rollercoaster with temperatures all over the place this past month. I hope you have a great weekend!

    • June 9, 2012 at 11:28 am #

      I’m sure Williams-Sonoma must have a version – what don’t they have? That’s one of the few stores I always make sure to visit when I travel to the US mainland. It hasn’t made its way to Puerto Rico yet.

  17. June 9, 2012 at 11:32 am #

    I am so going to get Nana and head to Homegoods later today 🙂 Reading all these posts is making me want to up my gourmet oil pantry and this is the perfect time of year for lemon anything. We are having issues with allergies in PA also. Folks who don’t normally get them are suffering and it all adds to more air conditioning use. Of course fresh ice cream never hurts either 🙂 Thanks for the limoncello idea -we have some and I am going to check out some recipes- genius !!

  18. June 9, 2012 at 12:12 pm #

    Sorry to hear about the first batch, but luckily the second worked! I love the idea of Meyer Lemon, I infused mine with lemon and vanilla, but I think I am going to have to go to Homegoods and see what they have!

  19. June 10, 2012 at 12:13 am #

    All the lemon you used sounds amazing!

    • August 21, 2014 at 1:53 am #

      I finally got ’round to making this recipe last week, as an accompaniment to the Gâteau Basque. I enjoyed it, but your Meyer lemon version sounds so much more delicious!

  20. June 10, 2012 at 8:16 pm #

    Adriana, Your ice cream came out so creamy! Sorry you had a problem with the first try! Meyer lemon olive oil sounds wonderful…I will have to make a trip to Home Goods…they have everything! Great post!

  21. June 10, 2012 at 9:04 pm #

    Too bad about the first batch! Your use of flavored Meyer lemon oil is a wonderful one, I would love a taste of that flavor;-)

  22. June 11, 2012 at 9:37 am #

    I’ve never seen meyer lemon olive oil, but I’m going to keep my eye out for it. It sounds excellent. I used a fruity organic olive oil, which I thought was very nice. Glad I wasn’t the only one confused by the directions. Mine looked a lot like your first batch! Your second batch looks perfect.

  23. June 11, 2012 at 9:32 pm #

    I liked this ice cream but would’ve probably liked it more had I used Meyer lemons!

  24. June 11, 2012 at 9:36 pm #

    looks perfect! i have only made vanilla ice cream a couple of years ago. very creative to use the meyer lemon olive oil for a twist.

  25. June 11, 2012 at 11:33 pm #

    Andrea, I know you can find Meyer Lemon Olive Oil somewhere. I have a Lemon Blush Olive Oil that I purchased from California and it is good. Coincidentally, this Spring two friends and I pooled our Vodka and bought a bag of lemons and made our own Limoncello – a two to three month process. Last night we made Limoncello Gelato/Sorbet and it was unbelievably good. It doesn’t get quite as hard as ice cream because of the alcohol but it was delicious and firm. Wow was it good. I will send you the exact measurements and ingredients this week. You might try it.

    • June 12, 2012 at 6:14 am #

      Mary, that sounds incredible! You should blog about it – that would be a fantastic post.

  26. Adam Sorkin
    June 24, 2012 at 1:19 am #

    Oh good lord.

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