Olive Oil Ice Cream

  • 1¼ cups heavy cream
  • 1½ cups plus 2 tablespoons whole milk
  • ½ cup plus 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 8 large egg yolks
  • ½ cup extra-virgin olive oil, plus more for serving
  • Flaky sea salt, such as Maldon
  • Special Equipment: Immersion blender

Add the cream and milk to a double boiler or a heatproof bowl set over a saucepan of gently simmering water. Whisk in ½ cup of sugar and the salt and stir until they have dissolved. Warm the mixture until you see steam rising.

Meanwhile, prepare an ice bath in a large bowl. Set aside.

In a medium bowl whisk together the egg yolks with the remaining 2 tablespoons sugar until uniform. While whisking, add a splash of the hot mixture to the yolks. Continue to add the hot mixture, whisking it in bit by bit, until you’ve added about half.

Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard, if the trail left by your finger stays separated, the custard is ready to be cooled.

Strain the custard into a bowl.  Using an immersion blender, blend the custard until emulsified. Set the bowl over the prepared ice bath and stir for 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours.

Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions. Churn the ice cream until the texture resembles soft serve.  Transfer the ice cream to a storage container and freeze until hardened to your desired consistency.

Serve the ice cream topped with a drizzle of olive oil and a few flakes of sea salt. The ice cream will keep, frozen, for up to 7 days.

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