No Machine Olive Oil Ice Cream


1 3/4 cups whole milk

¼ cup heavy cream

¼ teaspoon kosher salt

½ cup plus 2 Tbsp. sugar

4 large egg yolks

¼ cup fruity extra-virgin olive oil*

special equipment: food processor

Bring milk, cream, salt, and 1/2 cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.

Whisk egg yolks and remaining 2 tablespoons of sugar in a medium bowl until pale, about 2 minutes. Very slowly whisk 1/2 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Remove from heat and whisk in olive oil. Strain custard through a fine-mesh sieve into a medium bowl and let cool a bit. Once cool, pour into a gallon size zip bag and push out all the air. Lay flat and freeze till firm. Break up custard and run it through a food processor until it resembles soft serve ice cream. Transfer to a freezer safe container and freeze 2-3 hours more or until it firms up to the proper consistency.

*You can get really creative with which olive oil you use. Eureka Lemon, Persian Lime, Blood Orange, Basil or Rosemary are really wonderful. One of my favorites is using the Basil Olive Oil and pureeing in fresh or frozen strawberries for a Basil Strawberry Ice Cream.

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