Heat the milk with the cream and zest, while the edges will not appear the bubbles of the boil.

Whisk the egg yolks with the sugar and salt until light in color and foamy condition (approximately 5 minutes on high speed).

Reduce speed and gradually add the lemon juice and oil.

Continuing to whisk, pour hot milk mixture into the egg until the bowl gets warm to the touch. Turn off the mixer and pour the egg mixture into the saucepan with the remaining milk. Heat over medium heat stirring constantly, until the mixture thickens (do not boil!). Drain and leave to cool to room temperature.

If you have a freezer, remove the future of the ice cream in the refrigerator to fully cool and then prepare in ice cream maker according to the manufacturer's instructions and put in the freezer for at least 4 hours. If no ice cream, place ice cream in the freezer (faster just freezes in a metal container), covered with foil, for a couple of hours or until you seize on the edges. Then divide the resulting crystals metal spoon, immersion blender or with a mixer. Repeat this process 2-3 more times. Thus you will prevent the formation of crystals and the result is soft, smooth ice cream.

Ice cream is delicious on its own, but for variety, for filing, you can prepare the chocolate shell. To do this in a saucepan on a water bath melt 225 g of chocolate with 2 tbsp vegetable oil. Mix thoroughly. Remove from heat and let cool to room temperature. Pour the finished ice cream. On the cold ice cream chocolate satinet dense but soft shell. From this quantity of products obtained about 300 ml of topping. Can be stored at room temperature for weeks in a container with a tight-fitting lid. If the cooled topping is too thick, you can slightly heat it in a water bath or in the microwave.