Sunday, March 18, 2007

Unorthodox Ice Cream Returns: Olive Oil

Olive Oil Ice Cream


½ cup extra-virgin olive oil
1 Tbs. vanilla bean paste or 1 bean
1 cup (250ml) milk
3 egg yolks
½ cup sugar
1 1/4 cup cream
¾ teaspoon ground cinnamon


Combine oil, scraped vanilla bean and milk in a medium saucepan. Bring just to a boil and remove from heat. Stand 15-30 minutes.

Combine yolks and sugar in a large bowl and whisk until well combined. Strain infused oil and milk mixture over the egg yolks and whisk until combined. Return mixture to the heat and stir continuously until mixture thickens enough to just coat the back of the wooden spoon.

Once mixture has thickened, remove from heart and chill completely.

Beat cream to soft peaks with cinnamon. Fold into chilled olive oil mixture and freeze in ice-cream machine following manufacturer's instructions.

Pop quiz: what flavor is this?
Unsuspecting housemate: "Cookie dough? No, it's richer than that...butter?'s delicious."

Next time: served with balsamic vinegar reduction? And a subtly-sweet biscotti? Oh how I love food.

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