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You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.
- ¼ cup extra-virgin olive oil
Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ 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. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.
DO AHEAD: Ice cream can be made 1 week ahead. Keep frozen.
Nutritional ContentCalories (kcal) 180 Fat (g) 14 Saturated Fat (g) 4.5 Cholesterol (mg) 120 Carbohydrates (g) 14 Dietary Fiber (g) 0 Total Sugars (g) 14 Protein (g) 3 Sodium (mg) 90Reviews SectionLoved making this— fell in love with olive oil gelato at a fav spot in parkslope as well as misi. Great flavor and textureMoshtrocityBrooklyn06/05/20Too rich, too sweet, too eggy.AnonymousSan Francisco05/28/19
A Savory and Sweet Olive Oil Ice Cream Recipe
Mitch Mandel and Thomas MacDonald
Studies show that a variety of taste sensations (salty, sweet, spicy) better satisfy the appetite than a single dominant flavor. Maybe that explains just how easy it is to spoon your way mindlessly through a pint of super sweet Ben & Jerry's. This dish (inspired by Iron Chef Mario Batali and his New York restaurant Babbo) taps into that principle, contrasting the smooth sweetness of vanilla ice cream with the flaky crunch of sea salt and the rich, spicy notes of extra-virgin olive oil. The combination is elegant and strangely addictive—and a small bowl will squash your sweet tooth for less than 300 calories. If you compare this recipe to two scoops of Ben and Jerry's Vanilla Ice Cream, you'll save 140 calories. Plus, olive oil contains lots of health benefits, such as anti-inflammatory properties and lots of antioxidants and can help to protect against heart disease. As if you needed an extra excuse to eat ice cream. Enjoy!
Nutrition: 240 calories, 18 g fat (6 g saturated), 15 g sugar
Olive Oil Ice Cream
In a small bowl, whisk sugar, milk powder, pepper, and salt together. Whisk sugar mixture, 1¼ cups milk, water, and corn syrup together in a large saucepan. Cook over medium-high heat, until tiny bubbles form around the edge of the saucepan and mixture, registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes.
Meanwhile, whisk ¼ cup milk and cornstarch together in a small bowl. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping the bottom of the saucepan with a rubber spatula, until the mixture thickens, about 30 seconds. Immediately pour ice cream base through a fine-mesh strainer into a large bowl let cool until no longer steaming, about 20 minutes.
Whisk in Fustini&rsquos Medium Select olive oil in a steady stream until smooth. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 or up to 8 hours. (Base can be refrigerated overnight. Alternatively, the base can be chilled in about 1½ hours by placing it over an ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to an airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
Step 5. Ice Cream Sandwich
Use this ice cream with these olive oil sugar cookies for a delicious ice cream sandwich
1 1/3 cup heavy cream
2/3 cup sugar
1 whole vanilla bean, split
1 1/2 teaspoon vanilla extract
1/3 cup high-quality extra virgin olive oil
In a large saucepan over medium-high heat, add the cream and sugar. If using a vanilla bean, scrape the seeds into the cream. Stir occasionally until the sugar has dissolved, but don't allow the mixture to boil.
Remove from the heat if using vanilla extract, add it now. Allow the mixture to cool, then chill in the refrigerator.
Process the mixture in an ice cream maker according to the manufacturer's instructions. During the last 1 to 2 minutes of churning in the machine, slowly pour in the olive oil.
Transfer the ice cream to a plastic container. Before securing the lid, place plastic wrap right on top of the ice cream. Freeze for at least an hour. Serve alone or with cookies.
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Olive oil ice-cream
A Manzanillo new season olive oil is good here as it has an inherent sweetness and is light with a gentle finish. It results in an ice-cream with a fresh and caramel-like flavour with a hint of savouriness and creamy texture.
- 800 ml full-cream milk
- 200 ml pouring cream
- 1 vanilla pod, split and scraped
- 100 g honey
- pinch of river salt
- 6 egg yolks
- 150 g raw caster sugar
- 200 ml Manzanillo new season olive oil
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 30 minutes
Place the milk, cream, vanilla pod, honey and a pinch of salt into a saucepan. Bring to the boil and then set aside.
Whisk the egg yolks and sugar in a stand mixture until pale, fluffy and doubled in size. Turn the mixer down to low and slowly pour in half of the hot milk mixture. Once this is all combined transfer this mix back into the saucepan with the remaining milk. Once you have all of these things back together again, you need you cook out your ice-cream base slowly over a low heat, stirring constantly with a large spoon. You want to cook it for about 5 minutes, it is ready once the custard coats the back of the spoon and you can draw your finger across it forming a line that stays there.
Remove the ice-cream base from the stove, strain through a fine strainer into a large mixing bowl and set aside to cool.
Once it has reached room temperature, whisk in the olive oil, making sure it’s fully combined and then transfer the mix to an ice-cream maker and churn according to the manufacturer’s instructions.
• New season oils are like wines and will vary according to season, where they are grown and their age. Keep this in mind when choosing your oil or a substitute and always let your own idea about flavour guide you.
• You have a bit of freedom in your choice of olive oil here as this recipe works well with most types. It becomes more a matter of personal taste, use a strong bitter oil for a sharp punchy flavour, or go for a more buttery and mild variety for a more gently flavoured ice-cream.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.
Does using high-quality olive oil actually matter for brownies?
I'm sorry if this comes across as super pretentious, I don't know how to phrase it to sound less insufferable, but right now I only have top-shelf arbequina olive oil (which i use for salads and dipping bread in) and then I use peanut oil for cooking.
I want to make brownies and I was wondering if using the pricy stuff instead of buying an ordinary bottle of it would make a difference. I mean sure, in drizzled salads and dipped bread, I can tell the difference (rich, mellow and fruity instead of sharp, greasy and floral), but would those notes actually come through in a brownie or would I just be pouring liquid money into them for nothing? Has anyone tried putting something like arbequina or picual into brownies?
Edit: thanks for the tips, guess I'll use the peanut oil since there's no taste to it (despite the name, it doesnt taste of peanuts). Guess i'll save the olive oil, or at most make a chocolate sauce of it for drizzling.
Vanilla Ice Cream with Olive Oil and Sea Salt
Jaye says, “Trust me on this one…it is fabulous.”
- Two scoops of premium French Vanilla ice cream
- 1 tablespoon Malibu Olive Company Organic Extra Virgin Olive Oil
- A pinch of sea salt
Serve the ice cream with the olive oil at the bottom of the bowl, sprinkle with sea salt and serve with your favorite cookie.
National Vanilla Ice Cream Day is July 23. You do not have to wait until then to try this!
Olive Oil Ice Cream with Caramelized Dates
This recipe replaces some of the fat in a traditional ice cream base with the fragrant and fruity extra virgin olive oil. The hint of lemon and sea salt further highlights the vibrant notes in the oil.
Sweet and spiced dates are paired with this rich ice cream to add another layer of flavor. Be sure to check out the notes for the recommended olive oil, as well as tips on turning your ice cream into a caramelized date swirl! (Note: dates must be made a day ahead if you’d like to try this technique)
Courtesy of Cotter Crunch
You might not think ice cream works as a baking ingredient, but we're here to prove you wrong. Ice cream bread works with any flavor of ice cream, and it's the perfect end-of-summer baking project.
Get the recipe from Cotter Crunch.
And if you're not sure which ice cream to buy, don't miss the 37 Best and Worst Diet Ice Creams—Ranked!