Heat the milk with the cream and grated lemon rind until they begin to bubble in the end. Yolks are broken down with sugar and salt about 5 minutes at high speed. Reduce speed and gradually add the lemon juice and olive oil. Continuing the stirring flows from the milk mixture into the egg as necessary to cool. Off the blender and pour the mixture into the rest of milk in the pan. Stir constantly over medium heat until it begins to thicken. Pass through a sieve, and allowed to cool to room temperature. It is best to put in the freezer in a metal container (so freezes faster), cover with foil. When it begins to freeze the edge, removable and stirred with a mixer or stirred with a metal spoon. The procedure is repeated 3-4 times. In presenting ice cream pour chocolate, which is prepared by a water bath to melt the chocolate with the oil. Stir until a uniform mixture. Allow to cool to room temperature.