When the time comes for a confession to be made, it is always prudent to have large dishes of rich, creamy ice cream on hand for afterwards. That goes double for instances of confessing to one’s self.
At the beginning of the Summer I was determined to do better at moving slowly, not letting life make me dizzy with to-do lists and laundry. But alas, Summer arrived and brought with it busy schedules and endless emails.
So often I get caught up in life -- caught up in its many demands and requests, and I forget to take time to push the refresh button. This past weekend, after my beloved phone had refused to turn on, eggs had been dropped, and shampoo had failed to be bought, I had to confess to myself that, once again, I have forgotten to take time to breathe.
Making ice cream is like pressing a refresh button.
Olive oil ice cream is, I admit, a strange venture. Back in December I had my first taste of olive oil ice cream and I knew that an at-home version had to be attempted.
This ice cream is decadent. It is fruity, savory, and incredibly addicting. It is also completely fat free.
We begin with our basic custard base -- egg yolks, heavy cream, half and half, and sugar. (Okay, so may it’s not really fat free...)
After we have tempered the egg yolks into our cream, extra virgin olive oil is added.
For this ice cream I like to use a fruity olive oil. I prefer a Californian, unfiltered oil for this recipe. Avoid oils that have a sharp, savory flavor, as these tend to taste bitter.
After the custard has cooled, it is churned into rich, oh-so-creamy, ice cream. If you want to top this ice cream with sea salt and pistachios I will applaud you.
I confessed, I ate, and I breathed. Remember to breathe in the charms of Summer.
Olive Oil Ice Cream
makes about 1 quart / recipe adapted from Bon Appetit
- 1 1/2 cups heavy cream
- 1/2 cup half and half
- 1/4 teaspoon kosher salt
- 4 egg yolks
- 1/2 cup + 2 tablespoons granulated sugar
- 2/3 cup extra virgin olive oil + extra for drizzling
- coarse sea salt for sprinkling, optional
In a medium saucepan combine cream, half and half, salt, and 1/2 cup granulated sugar and bring just to a simmer over medium-high heat. Stir often to dissolve sugar; remove from heat.
In a medium bowl combine egg yolks and remaining 2 tablespoons of sugar. Whisk for 2 minutes, until the yolks have lightened in color. Slowly whisk in 1/2 cup of the hot cream mixture into the egg yolks. Stir the tempered egg yolks into the remaining cream mixture and return to heat. Cook over medium heat, stirring constantly, for 2-3 minutes, until the mixture has slightly thickened.
Strain the custard through a fine mesh sieve and allow to cool to room temperature before stirring in the olive oil. Refrigerate the ice cream base until thoroughly chilled or overnight.
Process the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to loaf pan and freeze for 3-4 hours, until it is set.
To serve: Scoop ice cream and drizzle with olive oil and sprinkle with sea salt. Pistachios are optional, but totally not optional. Grab spoon, dip in ice cream, put in your mouth. Repeat until satisfied. Enjoy!