LEMON OLIVE-OIL ICE CREAM
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex: creamy, sweet, tart and a little savory thanks to olive oil and a bit of salt. If you'd like, serve scoops with a drizzle of olive oil and a sprinkle of flaky sea salt and lemon zest.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.
- Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
- Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.
- Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 105 milligrams, Sugar 19 grams
NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE
At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn't require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk.
Provided by Eric Kim
Time 3h25m
Yield 1 quart ice cream and 3/4 cup sauce
Number Of Ingredients 8
Steps:
- Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
- In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
- Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
- Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
- Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
- To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.
OLIVE OIL ICE CREAM
I'd actually like to try this because I love olive oil (the greener the better!) and I like Ice Cream (like everybody). This is from Kerasma's Fall 2006 issue of Gourmet Greek Traveler. This recipe was created by David Tsirekas, Owner-Chef, Perama, Sydney. Cook time includes chill time.
Provided by ThatSouthernBelle
Categories Frozen Desserts
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks.
- Scrape the seeds of the split vanilla bean into the mixture and add the beans.
- Bring to boil and remove from heat.
- Set aside to cool for one hour.
- In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
- Strain the cream and discard the cinnamon and vanilla bean.
- Heat the cream over very low heat.
- Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth.
- Chill for two hours.
- Whip remaining cream and sugar.
- Fold into chilled cream mixture and then whisk in olive oil well.
- Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.
Nutrition Facts : Calories 1892.5, Fat 172.2, SaturatedFat 78.9, Cholesterol 785.2, Sodium 128.8, Carbohydrate 84.4, Sugar 75.4, Protein 10.9
OLIVE OIL ICE CREAM
My well-meaning hostess, knowing that I had come to Italy to sample chocolate and gelato, planned a special dinner in my honor. As we drove up the mountain to the restaurant, she turned to me and said, "We've arranged a special dinner just for you. Each and every course is going to have chocolate in it!" Gulp. Dinner was, um, interesting, and chocolate was indeed incorporated into each and every course-except for dessert! However, the chef presented us with a selection of ice creams, including one flavored with a fruity, locally pressed olive oil. Olive oil ice cream pairs remarkably well with summer fruits such as strawberries and apricots, and if you use a fruity Spanish Arbequina olive oil, you'll find this ice cream is sublime drizzled with Lean Chocolate Sauce (page 165) too. Be sure to try it flecked with a few grains of coarse sea salt over the top.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it's well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- For Lemon-Olive Oil Ice Cream, very, very finely grate the zest of 1 lemon, preferably unsprayed, into the olive oil and warm it gently. Remove from the heat and let it infuse while you make the custard. Whisk the oil along with the zest into the ice cream custard.
- To make Honey-Roasted Apricots to serve along with Olive Oil Ice Cream, for 6 servings, split 12 fresh apricots in half and remove the pits. Arrange them cut side down in a baking dish and drizzle with 3 tablespoons (45 ml) honey, 6 tablespoons (90 ml) white wine, and 1/2 vanilla bean, split lengthwise. Bake, uncovered, for 20 minutes, or until the apricots are tender, basting them with their juices midway during baking. Serve the apricots warm or at room temperature with a scoop of Olive Oil Ice Cream and some French Almonds (page 189).
More about "olive oil ice cream recipes"
OLIVE OIL ICE CREAM RECIPE - FOOD & WINE
From foodandwine.com
Category DessertTotal Time 12 hrs 55 mins
- Stir together sugar, powdered milk, and xanthan gum in a small bowl. Whisk together milk and corn syrup in a medium saucepan. Add sugar mixture, and whisk until smooth. Heat mixture over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in cream. Cover and chill at least 6 hours. For even better texture and flavor, chill mixture up to 24 hours. Base can be stored in an airtight container in freezer for up to 3 months; thaw completely before using.
- Whisk together chilled base, olive oil, and kosher salt until well combined. (There will still be little droplets of oil on the surface.) Pour mixture into freezer bowl of a 11/2-quart electric ice cream maker, and proceed according to manufacturer’s directions until ice cream has the texture of soft-serve, about 35 minutes. (Instructions and times may vary.)
- Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with olive oil and flaky sea salt.
OLIVE OIL ICE CREAM RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (135)Estimated Reading Time 1 minServings 3.5
- Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
- Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.
NO CHURN OLIVE OIL ICE CREAM WITH ROASTED PEACHES
From sharedappetite.com
ROSEMARY AND OLIVE OIL ICE CREAM RECIPE - THE …
From thewanderlustkitchen.com
BEST OLIVE OIL GELATO RECIPE - HOW TO MAKE OLIVE OIL …
From food52.com
LEMON OLIVE OIL ICE CREAM - THE DAILY MEAL
From thedailymeal.com
OLIVE OIL ICE CREAM - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
OLIVE OIL ICE CREAM RECIPE — THE PLANT-FORWARD KITCHEN
From plantforwardkitchen.org
OLIVE OIL ICE CREAM RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SEATTLE CHEF SHARES PORCINI MUSHROOM ICE CREAM RECIPE | KING5.COM
From king5.com
15 SUMMER DESSERT RECIPES | POPSUGAR FOOD
From popsugar.com
SALTED ROSEMARY AND OLIVE OIL ICE CREAM
From oliveoiltimes.com
SAVORY OLIVE OIL ICE CREAM RECIPE — EAT THIS NOT THAT
From eatthis.com
OLIVE OIL ICE CREAM | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
ICE CREAM | LOVE AND OLIVE OIL
From loveandoliveoil.com
5 HEALTHY ICE CREAM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
IN ICE CREAM, OLIVE OIL ADDS HEALTH BENEFITS WITHOUT …
From oliveoiltimes.com
OLIVE OIL ICE CREAM - WAITROSE & PARTNERS
From waitrose.com
THE BEST OLIVE OIL ICE CREAM RECIPE • MOMMY'S MEMORANDUM
From mommysmemorandum.com
PISTACHIO BLONDIE ICE CREAM SANDWICHES | LOVE AND OLIVE OIL
From loveandoliveoil.com
HOW TO MAKE ICE CREAM AT HOME WITH 3 INGREDIENTS (NO CHURN)
From usatoday.com
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES RECIPE
From cooking.nytimes.com
OLIVE OIL ICE-CREAM | ICE-CREAM RECIPES | ITALIAN | SBS FOOD
From sbs.com.au
CREATIVE ICE CREAM FLAVORS COULD MAKE THIS A SWEET, SAVORY, …
From usnews.com
OLIVE OIL ICE CREAM RECIPE WITH LIÁ EXTRA VIRGIN OLIVE OIL
From spoonabilities.com
THE ORIGINS OF THE OLIVE AND CREAM CHEESE SANDWICH | BON APPéTIT
From bonappetit.com
OLIVE OIL ICE CREAM - THE PALEO MOM
From thepaleomom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love