Wow! This was one of the nicest ice creams I have ever made. If you think olive oil in an ice cream sounds strange you must try it to believe how complex and truly delicious it is. When you first taste the ice cream it has a beautiful honey and vanilla flavour however, if you drizzle a bit of your best oil on top and sprinkle a bit of flaked sea salt you will be blown away with how fantastic this combination is. Simple and Divine!
You will need:
- 2 cups whole milk
- 1 cup heavy cream (whipping cream)
- 1/2 cup honey
- pinch of sea salt
- 4 large egg yolks (you can freeze the whites for something later)
- 1/2 cup best quality fruity Olive Oil - I used Mandranova Biancolilla fruity oil
- 2 tsp pure Vanilla paste (never use artificial!)
- more fantastic oil to drizzle over ice cream when serving
- Maldon flaked sea salt to sprinkle over ice cream
Step 1: In a heavy saucepan add milk, cream, honey and pinch of salt. ( by adding a pinch of salt you balance the sweetness in most desserts) On a medium low heat whisk the cream almost constantly until the honey is melted and the cream is warm but before it comes to a boil.
Step 2: remove from heat and add a small amount of the warm cream to the egg yolks. Immediately stir to cool the cream and incorporate the eggs before they start to cook. Add the tempered eggs to the rest of the cream in the pot and whisk immediately to incorporate.
Step 3: return to the heat and continue whisking constantly until the cream just comes to a slow boil. I do this on a medium heat (you do not want to have it boil too quickly) I stir for between 5-8 minutes until it just comes to a boil and slightly thickens. From time to time run a spatula around the edges of the bottom of the pan to make sure you stir the custard completely. As soon as it comes to a boil and thickens slightly. Remove from heat.
Step 4: pour custard through a sieve to make sure to remove any egg or milk solids. Let cool 10
Step 5: add olive oil and vanilla paste and whisk to combine. Let sit on counter to cool, then place in fridge to chill completely 4-6 hours at least.
Step 6: pour custard in an ice cream maker until it turns to ice cream. Freeze until slightly hardened. This will take a few hours.