Extra Virgin Olive Oil Ice Cream
July 2, 2015 • Desserts,
I’ve been reading a lot about olive oil recently and I find it fascinating. If you don’t know much about the olive oil industry, I highly recommend the book Extra Virginity. It will educate you not only about the history of making olive oil and its many uses and health benefits, but the book provides an eye opening glimpse into one of the most fraudulent foods in the world. I guarantee that it will make you think twice about where you purchase your olive oil in the future!One of the things I’ve known, but that my reading has reinforced, is that most of the health benefits of extra virgin olive oil come from raw oil, and those benefits are largely lost when you cook with it. So I’ve been trying to eat more in the style of my friends from Puglia, Italy – just use a tiny bit to cook, but then drizzle lots of the raw oil on the finished food before eating.One thing I read about, and I simply had to take a try at, was ice cream made from extra virgin olive oil. It may seem weird, but the subtle mingling of vanilla, cream, salt and some fabulously fruity extra virgin olive oil is a thing of beauty. For a real treat, be sure to drizzle some extra oil on the ice cream before digging in. Doesn’t this sound like a great addition to the menu for your next summer party?
- 1 cup milk
- ½ cup sugar
- 3 egg yolks
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ⅓ cup fruity extra virgin olive oil
- Combine the milk, sugar, egg yolks, and salt in the top of a double boiler over simmering water. Whisk together until smooth and then continue to stir until slightly thickened, about 5 to 10 minutes. Remove from the heat and pour into a stand mixer with a whisk attachment. Add the vanilla extract, cream and olive oil and whisk on medium until well emulsified, about 1 minute. Chill in the refrigerator and then process in an ice cream machine according to manufacturer's directions. Freeze until firm in a covered container in the freezer.