Before you overreact and say,"Ewwww." Let me tell you how amazing olive oil ice cream is. I, like many of you did not think there was anything appealing about olive oil ice cream. Toby had the idea of making it for our All Local Dinner. I was sold. I borrowed an ice cream maker (soon to be my new guilty pleasure when I buy myself one)from my friend Jen and we were on our way to flavor town.
This was super easy to put together. First, you need to find a good olive oil. How do you find one you ask? I have no idea. Unless you go to a store where you can try all of their olive oils or know someone that is knowledgeable you will be pretty lost. I even tried tweeting Mario Batali to ask him which kind I should get. He didn't respond. I was on my own. The recipe I followed said to use a "fruity" olive oil. So basically I looked for one that said fruity and was on my way. It also warns not to use "cheap olive oil." I happened to find a really delicious one that said Frutato or fruity on it. It was delicious. Score! I suggest you serve this with a sprinkle of sea salt and maybe some dark chocolate. It is perfect on its own also. Trust me, I know. I have been eating it all week. This recipe made about 20 small servings. You don't need much more than one scoop per serving so it might be 15 larger servings if you really like it. I used a recipe from Savory Bites, which was David Lebovitz recipe.To make things better, I served it in a waffle bowl. Yum.
Cook's note: Do not overcook the custard. I did. It killed me to throw it all out. Once you smell scrambled eggs, you are donezo. Throw it out and start over. It is better for it to be more loose than scrambled eggs!
Olive Oil Ice Cream
1 1/3 cups (330 ml) whole milk
1/2 cup (100 g) sugar
Pinch of salt
1 cup (250 ml) heavy cream
6 large egg yolks
1/2 cup (125 ml) fruity olive oil
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Make sure that you don’t over cook it or else you’ll get scrambled eggs. It’s better to err on the safe side by turning off the heat when the custard just slightly thickens because the heat in the pot will continuously cook the mixture. Pour the custard through the strainer and stir it into the cream.
Whisk the olive oil into the custard vigorously until it’s well blended, then stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
|Oh hello amazingness......|