Recipe: Olive Oil Ice Cream

Olive Oil Ice Cream overhead
July is National Ice Cream Month, and Oil & Vinegar, with a location at the Chandler Fashion Center, has the perfect way to celebrate–with olive oil ice cream.
6 egg yolks
1 1/2 cup heavy cream, divided
1 cup milk
2/3 cup sugar
1 vanilla bean, split
1/2 cup + 2 tablespoons EV Bonsecco Olive Oil from Tuscany (available at Oil & Vinegar)
2 tablespoon butter
Vecchia Corte Re Aceto Balsamico Gold for serving  (available at Oil & Vinegar)
Mix the egg yolks with half of the cream in a bowl. Heat milk, remaining cream vanilla bean and sugar in saucepan until the sugar has been dissolved. Add egg yolk mixture stirring constantly. Heat until mixture becomes thick enough to coat the back of a wooden spoon, 6 – 8 minutes. Remove from heat.
Heat the EV Bonsecco Olive Oil with the butter until melted; add to cream mixture. Strain through sieve in a bowl: discard the vanilla bean. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
Pour cold custard mixture into ice cream machine; freeze according to manufacture’s instructions. Spoon into container and freezer for two hours. For a creamier ice cream, stir during two hour freezing time; transfer to blender after two hours mix until smooth. Pour into the freezer container and freeze for another two hours.
Drizzle with balsamic vinegar or your favorite flavored vinegar from Oil & Vinegar.
photo credit: Leigh Olson

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