Olive Oil Ice Cream
By Chef Lippe
Okay it is hot outside and every ones favorite is ice cream! So here is the fast and easy version first….(for those who are short on time) One gallon of your favorite vanilla ice cream, drizzle lemon or orange flavored olive oil over it and sprinkle with coarse sea salt.
This is unbelievably good! However if you have the time homemade ice cream is even better!
1 1/3 cups whole milk
1 1/2 cups heavy cream
2/3 cup sugar
5 egg yolks (I used duck eggs just to be different)
2/3 cup olive oil
1 tablespoon bourbon
A pinch of salt
The duck eggs just make the ice cream particularly indulgent with little change to the taste so regular extra large egg yolks work just as well.
Warm the milk and sugar in a saucepan. In a separate bowl, I poured in the cream and set a mesh strainer on top. In a second bowl, whisk together the egg yolks and warm milk, whisking constantly and then add back into sauce pan. Stir over medium heat until mixture starts to coat my wooden spoon. Over cooking here will give you scrambled eggs. Once mixture has thickened strain it into bowl containing the cream. I stirred in the olive oil as the bowl cooled in an ice bath. I put the bowl in the refrigerator to completely chill (about an hour) Then add it to the ice cream maker and let it do its thing. Just before the ice cream is done add the bourbon and salt.
Now try this ice cream with the drizzled flavored olive oil of your choice with a sprinkle of coarse sea salt. This is 10 times better than the store bought!