I don’t really like ice cream.
(resist the urge to throw something at me).
While we’re on the topic… I don’t like ice cream eaten out of bowls either. Weird? Sugar cones only. It’s meant to be licked dangit!
Only one scoop because 2, 3, or 4 is like woah too much cream for me. Throw a brownie or cookie in there or somethin’
…I guess they call that a sundae though… yeah, actually, I prefer those more.
Ice cream is all about timing for me, too. One of the best moments to enjoy an ice cream cone, is right after a run. Oh baby, is that a dang good cone of cream.
So while, I don’t really enjoy eating it that much, I do really like making it.
Plus, I have someone in my house who really likes eating it
ALL THE TIME.
So this combo works well.
Olive oil ice cream might sound funky to you. It should…
..because it is.
But everyone needs a little funky in their lives.
Olive oil is usually green. This ice cream is super yellow.
Why? Fresh eggs, that’s why!
A drizzle of dark chocolate poured over this ice cream with a sprinkle of sea salt would have been fabulous.
But I was lazy.
… and I also had a bowl of fruit salad hanging around, so that did just nicely.
Someone once told me they made ice cream using a ziplock baggie. I’m looking for about 30 people to share in the shaking.
Olive Oil Ice Cream
Note: You can play around with the different dairy products here- milk and creams. If you want a lower fat ice cream (it happens sometimes) substitute the whole milk for a lower fat percentage like 2% or 1% milk. I don’t really recommend non-fat milk, only because I don’t think its enjoyable. Plus, you are eating ice CREAM. Enjoy it for what it is. Just have less, right?
Recipe from David Lebovitz’s The Perfect Scoop
1 1/3 cups whole milk
1/2 cup sugar
pinch of salt
1 cup heavy cream
6 lg egg yolks
1/2 cup fruit olive oil
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 bow,, 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 is 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 manufacturers instructions.