Wednesday, September 11, 2013

Olive Oil Ice Cream

 When you think of ice cream, olive oil probably isn't the first flavor that comes to mind. Deep dark chocolate, light and creamy vanilla bean, sweet and sour strawberry - those are more likely. But I'm here to tell you that olive oil beats them all.
 This recipe basically replaces some of the cream in a classic ice cream recipe with olive oil. The oil not only adds a great creamy texture, but a lovely flavor. When you first taste it, you might not detect the olive oil, but there's definitely something wonderfully different about the ice cream.
 The oil adds a fruitiness and depth that I've never been able to achieve at home. (Shoutout to two awesome friends of mine who gave me an ice cream machine for my birthday!)
 This was perfect served alongside an almond plum tart (recipe to come!), but I think it would be great with any fruity dessert. Get ready to turn your kitchen into a 5-star restaurant!
 Or, if you're like me, you can forget to photograph the ice cream with the tart, so just pile a bunch into a beer glass and call it a day. Whether you then eat the entire five scoops is entirely up to you.
 I promise not to judge.
Enjoy!
Olive Oil Ice Cream

2 cups whole milk
1 cup heavy cream
5  large egg yolks
1/2 cup sugar
pinch of salt
1/2 cup fruity extra-virgin olive oil
2 teaspoons pure vanilla extract


Set a heatproof bowl with a strainer set over it ready for the cooked custard.
Bring the milk and cream to a boil in a large heavy saucepan.  In a large bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.  Whisking without stop, drizzle in about 1/3 of the hot liquid - adding it slowly will temper the eggs and prevent them from cooking.  Once the eggs are acclimated to the heat, you can whisk in the remaining liquid a little more quickly.  Add the salt and pour the custard back into the pan.  Cook the custard over medium heat, stirring constantly.  The custard should reach at least 170 degrees, but no more than 180 degrees.  
Immediately remove the pan from the heat and pour the custard through the strainer into the bowl.  Discard whatever remains in the strainer.  Add the olive oil and whisk.  Stir in the vanilla.  The custard needs to chill before you churn it.  Chill it and scrape the custard into your ice cream maker and make according to the appliance instructions.

4 comments:

Zuckerbäckerin said...

If I just had an ice cream maker...
I really like "different" ice cream flavors, I even tried goat cheese once :D

Sophia said...

Goat cheese ice cream sounds interesting!
If you want to test it out, David Lebovitz has a no-churn ice cream technique that apparently is very good. Let me know if you try it! Here it is:
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/

Randinho said...

I had garlic ice cream at the Garlic Festival in Gilroy, California (Garlic Capital of the World!) many years ago. Surprisingly delicious!

Sophia said...

That sounds different (in a good way)!