Olive Oil Ice Cream
- 2 C. whole milk
- 1 C. heavy cream
- 5 large egg yolks
- 1/2 C. granulated sugar or coconut crystals
- 1/2 C. The Olive Tap’s 100% Extra Virgin Olive Oil such as Arbequina Extra Virgin Olive Oil or Olio Nuovo Extra Virgin Olive Oil
- A pinch of Fleur de Sel
- 1/4 t. vanilla bean
In a medium saucepan, heat milk and cream over medium heat. Stir in sugar, salt, and vanilla bean to dissolve. When mixture just begins to boil, slowly add into the egg yolks, whisking without stopping, until smooth. Return to the saucepan and cook over medium heat, stirring and scraping the bottom and sides of the pan constantly, until the custard thickens and coats the back of a spoon.
Pour the custard through a strainer into mixing bowl to remove any chunks of cooked egg yolk. Whisk in the olive oil, for about 2 minutes, until it is well blended. Cover and refrigerate at least two hours or overnight.
Churn according to ice cream maker’s instructions. Store in air tight glass containers in freezer up to 2 months.
An Olive Tap Recipe Adaptation from Dorie Greenspan’s Around My French Table.