Ice cream is possibly one of the most delicious desserts, suitable and acclaimed by the children of the house. Any time of the year is good to consume them but in summer they are even more so. Surely most of the time, if not always, you buy it in a supermarket or an ice-cream parlour and rarely have you dared to prepare it at home, right? Well, this can change if you decide to put a little bit of your intention and love into making the best olive oil ice cream recipe you have ever tasted with your own hands.
The sensation that this ice cream will leave in your mouth when you try it for the first time will be both soft and intense. On your palate you will distinguish the fruity and slightly sweet olive oil that will open the doors to a penetrating, pleasant and silky ice cream, perfect for cooling down on the hottest days.
My advice is not to hesitate for a minute, only then you will be able to discover the taste and properties of its magnificent and healthy ingredients: milk will strengthen your bones, olive oil, being a powerful antioxidant and rich in vitamin E, will take care of your heart. Enough reasons to take good note of this recipe and give yourself a moment of pure pleasure.
Heat the milk, heavy cream, salt and ½ cup of sugar in a medium saucepan, stirring the mixture to dissolve the sugar, remove from heat.
Beat the egg yolks along with the 2 tablespoons of sugar in a medium bowl until completely dissolved and the mixture is white, about 2 minutes. Take ½ cup of the milk that we put to heat at the beginning and add it to the yolks while beating. Pour the egg yolk mixture into the saucepan while beating. Heat over low heat while stirring constantly until it is thick enough to cover the back of a wooden spoon, about 2 or 3 minutes.
Strain the custard through a fine mesh strainer into a medium bowl, add the extra virgin olive oil and mix. Place this bowl in a bowl of water with ice. Allow to cool, stirring occasionally.
Process the custard in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream to an airtight container, cover and freeze until firm, at least 4 hours.
Source: bon appétit
- 1 cup and ¾ of whole milk
- ¼ cup of heavy cream
- ¼ teaspoon of salt
- ½ cup of sugar plus 2 tablespoons of sugar
- 4 large egg yolks
- ¼ cup of Betis extra virgin olive oil