Olive Oil Ice Cream
Everything that summer should be: rich, cool, grassy, and laced with vodka. Try out this creamy meets fresh combo if you haven’t yet. Use a fruity olive oil for a sweeter, mellower dessert, or try a grassier oil for intensified herbal freshness. The addition is vodka is necessary for final product softness. Alcohol doesn’t freeze, so the vodka prevents the ice cream from turning into a solid block in the freezing process.
- 3 cups whole milk
- 1 cup heavy cream
- 6 egg yolks
- 3/4 cup sugar
- 1 cup extra virgin olive oil
- ¼ cup lemon juice
- 1 shot of vodka
Beat yolks and sugar in large bowl until thick and light in color.
Add olive oil, mix in.
In a large saucepan, heat milk and cream in pan over medium heat until the milk starts to crawl up the sides of the pan.
Add a cup of the milk and cream mixture to the egg mixture, whisking until completely mixed, then add and mix in a second cup of the milk to the eggs, then do the same with the last cup.
Transfer the bowl’s contents back to the saucepan and keep over medium heat for 3 minutes to thicken, stirring constantly.
Take off heat and strain with a sieve or fine strainer.
Stir in lemon jucie and vodka.
Freeze in an ice cream maker per manufacturer’s instructions until soft and thickened.
*Try substituting the vodka for another, flavor forward spirit, such as Grand Marnier (olive oil and orange compliment each other).
*The whole milk can be substituted for coconut milk for a lighter version.
*Try it with coarse sea salt sprinkled on top, and have it with strawberries or peaches.