Blood Orange Olive Oil Ice Cream



In a medium saucepan, stir together the sugar, milk and salt, and heat to simmering. While the milk mixture heats, stir together the yolks. When the milk is simmering, add about ½ cup of the heated milk to the yolks, whisking to combine. Add the yolk, milk mixture back into the pan and over low heat, stir until the mixture thickens to a custard-like consistency. (Take it slow—don’t scramble the eggs!) Set a strainer over the top of a medium bowl, and pass the milk/yolk mixture through, to remove any over-cooked egg. Stir in the cream and zest. Stream the olive oil into the ice cream base, whisking constantly. Chill the mixture in the refrigerator at least two hours, or overnight, before freezing in an ice cream maker.

Recipes Copyright © Cherie Mercer Twohy and Ulysses Press. All rights reserved.