|Olive Oil Ice Cream|
I know what you’re all thinking…Olive Oil Ice Cream??? Yuck! Well, that was what my husbands said when I told him what was up for this weeks FFWD. I told him, trust Dorie; rarely does she not come through!
Actually, I was looking forward to this one. I think I even gave it a thumbs up for nomination! I’m always curious with new food combinations! I love trying new things and can tell you all, this did not disappoint! I could barely taste the olive oil, as it was very subtle! It was very custardy and rich! Are you wondering what my husband thought? He loved it, called it a winner! Would I make it again? You bet!
This recipe calls for milk, heavy cream, egg yolks, sugar, vanilla and of course olive oil! You cook it as you would any custard based ice cream. Separate your egg yolks; putting them in a bowl and setting them aside. Bring the cream and milk to a boil. Then pour about a ⅓ of the milk mixture into the eggs, very slowly. This tempers the eggs so that they won’t cook. Once the eggs are acclimated to the heat you can stir the rest of the mixture into the eggs quickly. Now, return the mixture to the pan and heat until it coats the back of a spoon. When this is done strain the mixture into a clean bowl. At the end you beat in the olive oil and vanilla. Chill this mixture for at least 2 hours before putting it into your ice cream maker. That’s it!! Freeze and enjoy!
It was worth the extra time and I can’t wait to serve it with a hot cobbler or berry pie. For now, it was quite lovely with just some sweetened berries on top!
Happy Friday everyone!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table” and it has been
|Pouring the cold mixture into the ice cream maker|
|The ice cream maker at work….|
|After about 20 minutes…ready to put into a container and freeze|
|This was custardy and rich|
|Oh so good with berries….A Good Thing!|