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
Whisk the egg yolks together in a glass or stainless steel bowl; set aside. Combine the cream, milk, and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture begins to bubble around the edges.
Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper. Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium low heat while stirring constantly and being careful not to let the mixture boil, until it thickens enough to coat the back of a spoon, about 7 minutes.
Whisk in the lemon juice and preserved lemon rind. Add the salt to taste. Cool the mixture completely, for at least 4 hours or overnight.
Just before churning, whisk in the olive oil, then freeze in an ice cream machine according to manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of ice cream in dishes with a drizzle of fruity olive oil and a sprinkle of salt. Keeps in the freezer for 4 days.