Common in Italy, olive oil ice cream might seem an odd concoction to stateside tastes. Isn’t olive oil used for dressings, dipping, drizzling and sautéing? Yes, of course! But when mixed in to a cold, creamy blend of ice cream, olive oil adds a wonderful, subtle floral flavor. Plus, you get the oil’s health benefits, such as antioxidants and healthy fats.
July is National Ice Cream Month, and Sunday, July 17, is National Ice Cream Day. Celebrate by mixing up a batch of olive oil ice cream for your family and friends. They might just love it as much as we do.
- 1/3 cup sugar
- 1/3 cup heavy cream
- 1 cup half-and-half
- 4 egg yolks, beaten
- 1/3 cup extra-virgin olive oil*
- Sea salt, optional garnish
- Ice cream maker
- Dissolve sugar, heavy cream and half-and-half in a pot over medium heat; stir until sugar has melted. Add egg yolks in a slow but steady stream, stirring with a whisk until yolks are incorporated.
- Continue heating and stirring over medium heat until mixture thickens slightly and coats the back of a wooden spoon, 8–10 minutes. Optionally filter mixture through a sieve to remove any small egg yolk solids.
- Add olive oil; stir to combine. Cool mixture overnight.
- Before putting into ice cream maker, if mixture has separated from oil, stir to remix. Pour mixture into ice cream maker, and follow manufacturer’s instructions. Serve scoops with a dash of sea salt.
Recipe courtesy of Jennifer Che, tinyurbankitchen.com.
PER SERVING: 422 cal; 5g prot; 36g fat; 21g carb; 41mg sodium; 0g fiber; 20g sugars