Olive oil ice cream recipe

Welcome to a unique culinary journey where the Mediterranean meets dessert indulgence! Today, we explore the world of olive oil ice cream—a luxurious twist on a beloved classic.
Olive oil, celebrated for its health benefits and rich flavors, takes center stage in this creamy and decadent frozen treat. Imagine creamy custard infused with the smooth, fruity notes of extra virgin olive oil, creating a dessert that’s both sophisticated and satisfying. Whether you’re a food enthusiast looking to explore new flavors or intrigued by incorporating olive oil into desserts, this recipe promises to delight your taste buds and elevate your dessert experience.
Get ready to indulge in a dessert that marries tradition with innovation, offering a refreshing take on ice cream that’s as delightful as it is unexpected.

Ingredients:
1 ½ cups (360 g) heavy cream, divided
1 ½ cups (360 g) whole milk
⅔ cup (133 g) granulated sugar
½ teaspoon fleur de sel or fine sea salt
4 large egg yolks
1 piece lemon peel, about the size of a quarter
¼ cup (56 g) of extra virgin olive oil

Instructions:
1. Combine milk and remaining heavy cream (3/4 cup) in a saucepan. Add sugar and salt and cook, stirring occasionally, until it starts to steam and barely bubble around the edges (do not let it fully boil).
2. In a medium bowl, whisk together egg yolks until smooth.
3. Slowly whisk some of the hot cream mixture into the egg yolks, drizzling in 1/3 cup or so at a time, until about half of the cream mixture has been incorporated and the yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
4. Pour yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF (80°C). Do not allow it to boil.
Remove from heat, and pour mixture through a fine mesh sieve into a bowl, discarding any solids.
Add remaining 3/4 cup cream and lemon peel. Let cool slightly (you can also use an ice bath to expedite this process), then cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture to prevent a skin from forming on top. Refrigerate until completely cool, at least 3 hours or overnight if possible.
5. Once fully chilled and just prior to churning, remove lemon peel and discard. Slowly drizzle olive oil into the chilled cream mixture, whisking vigorously until fully incorporated.
6. Churn in an ice cream machine according to the manufacturer’s instructions. When it is the consistency of soft serve, transfer to a freezer-safe container. Press a layer of parchment paper on the top of the container to prevent freezer burn, then cover and freeze at least 2 hours or overnight until firm.

Olive oil ice cream offers a unique twist on a classic dessert, bringing a creamy texture and delicate fruity notes that complement the richness of the custard base. It’s a sophisticated treat perfect for any occasion, combining the health benefits of olive oil with the indulgence of ice cream.
Try this recipe and savor the luxurious flavors of olive oil in a delightful frozen dessert!