olive oil ice cream
Desserts
Olive Oil Ice Cream
Since olive oil is the star ingredient and flavor in this ice cream, it’s important to know if your oil is still good to use. Factors like heat and light can make olive oil turn rancid, so the best way to check is by the smell. Good olive oil will have a clean, bright, pleasant aroma with grassy or fruity notes. If your oil smells off or has an odor of crayons, paint or rancid nuts, it should be discarded.
Ingredients
- 1-1/2 cups heavy whipping cream
- 1-1/2 cups whole milk
- 2/3 cup sugar
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 2 teaspoons grated lemon zest, optional
- 1 teaspoon vanilla extract, optional
- 1/3 cup extra virgin olive oil
Directions
- In a large heavy saucepan, combine cream, milk, sugar and salt. Cook over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
- In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
- Place bowl in a pan of ice water. Stir occasionally for 2 minutes. Add in lemon zest and extract, if desired. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
- Whisk in olive oil until combined. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture. If desired, drizzle ice cream with additional olive oil.
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