This recipe comes from the cookbook “From the Olive Grove – Mediterranean Cooking with Olive Oil” by Helen Koutalianos and Anastasia Koutalianos*. I have never tried to make ice cream before, but it is my favorite summertime dessert. I couldn’t wait to make Olive Oil Ice Cream for my family to try. I even bought an ice cream maker, which, by the way, you will need to prepare this recipe. The book suggests serving with fruits in a rich red wine and brown butter caramel, but I opted to serve the ice cream topped with slices of sweet strawberries with a balsamic glaze. The outcome? A rich, decadent ice cream that had my family asking for more! Recipe makes about 1 1/2 quarts.
5 egg yolks
2/3 cup sugar
2 cups milk
7 tbsp olive oil
2 cups crème frâiche (or sour cream)
Over a hot water bath in a double boiler, whip the egg yolks, sugar, and milk until stiff. Fold in olive oil and crème frâiche. Process in an ice cream maker according to its instructions until set.
Helpful Tips - Let the ice cream mixture cool down a bit before putting into the frozen drum of the ice cream maker to avoid melting the liquid in the frozen drum too quickly. Ice cream will be soft and will melt quickly if served immediately. I recommend putting in the freezer to harden a little so you can take your time and fully savor the unique flavor of the ice cream.
Try more delicious recipes from the cookbook “From the Olive Grove – Mediterranean Cooking with Olive Oil”.
Copyright © 2010 by Helen and Anastasia Koutalianos, Photography by Darla Furlani, Permission of use by Arsenal Pulp Press (Publisher).
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