Olive Oil Ice Cream, A Classic
Extra Virgin Olive Oil gives this ice cream a velvety texture and a little umami. Let the mixture cool overnight. In the morning - put it in the ice cream maker and let it spin while you make coffee, cut fruit and get ready for Ice Cream For Breakfast. Who does that? We do!
For dessert, we love it drizzled with our fig or chocolate-orange balsamic. Want to shake up the dinner party? Substitute half of the extra virgin olive oil with Rosemary Olive Oil or Basil Olive Oil, and serve with pine nut cookies. Your guests will think you smuggled the goods back from Europe!
Makes approximately 1 quart.
4 large egg yolks
3 cups half and half
1 cup granulated sugar (I prefer raw and organic)
1/2 teaspoon himalayan salt
1 tablespoon fresh squeezed lemon juice
extra Extra Virgin Olive Oil and salt - if you prefer, for drizzling later.
1) Separate egg yolks. Whisk and set aside. Combine half and half, sugar and the salt in a medium nonreactive sauce pan. Cook over medium heat stirring occasionally, until sugar is dissolved and mixture bubbles around edges. Remove from heat. Ladle approximately one cup of the milk mixture into the egg yolks and whisk vigorously.
2) Pour the milk and egg mixture back into the pan and continue whisking. Cook the mixture on medium-low stirring constantly, until it thickens enough to coat the back of a spoon. (about 7-10 minutes). Do not let the mixture boil!
3) Stream in the olive oil and lemon juice while continuously whisking. Cover the mixture in a bowl and leave overnight in the refrigerator. (You can rush it in a bowl in an ice bath, but I find letting it sit longer also thickens it.)
4) Whisk the mixture thoroughly. Churn in an ice cream machine until “scoopable” texture. Transfer the ice cream to a freezer safe container. Press a piece of plastic wrap against the surface. Cover and freeze until firm.
Serve scoops drizzled with more olive oil and Flakey Sea Salt (I don’t think it needs it)… or