While searching the Interweb for olive oil gelato recipes, I came across this dairy-free custard recipe made completely in a high-speed blender. Not only was this a novel technique, I was obsessed with how good it tasted. Imagine a sweet, lemony mayonnaise that livens up slices of cake, toast, or anything it’s spread on.
The magic of this recipe is in using the heat generated by the blades of the blender. Instead of carefully whisking over a bain-marie, straining to remove any bits of scrambled egg, you dump everything in the container and let the machine do all the work.
I used regular lemons, so I can only imagine how much better and more complex the flavour would have been with Meyer lemons. This recipe was an outstanding discovery, and I’m excited to experiment with different kinds of citrus and varieties of olive oil. It’s also a useful recipe to know, for those times when you need to prepare a dessert without any dairy.