Olive Oil Ice Cream


1 1/3 cups whole milk
1/2 cup sugar
Pinch of salt
1 cup heavy cream
6 large egg yolks
1/2 cup fruity olive oil


Combine the milk, sugar, and salt in a saucepan over medium heat until warm and sugar is dissolved.

In another bowl, whisk the egg yolks. While continuing to whisk, gradually add the warm milk mixture to the egg yolks. Once it's all combined, return the entire mixture to the saucepan.

Stir it over medium heat, making sure that it doesn't stick to the bottom of the pan. Let it thicken enough so that it coats the spoon.

Pour the cream into another bowl and place a strainer over the top of the bowl. Pour the milk and egg mixture through the strainer into the cream. Whisk together and then add the olive oil, continuing to whisk until all combined. Place over an ice bath and continue to stir until the mixture has cooled.

Chill for at least a few hours in the refrigerator and then freeze in an ice cream maker using the instructions for your maker. Makes about 1 quart.

Serve with a little sea salt sprinkled on top.

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