Jul 142011

I have been intrigued with the idea of olive oil ice cream ever since I saw it on the menu of one of Mario Batali’s New York restaurants (see my article Olive Oil Gelato: a Summertime Treat). One day I was browsing through Chef Emeril Lagasse’s segment on the Planet Green website called Emeril Green. I came across a great video of him and Jill Lee from Napa’s McEvoy Ranch (McEvoy specializes in organic olives and olive oil) and they were cooking up some olive oil ice cream. I also found Emeril’s recipe and here they both are:

Olive Oil Ice Cream

3 egg yolks
1 whole egg
1 cup heavy cream
1 1/2 cups half and half
1/2 cup sugar
1/2 cup fruity olive oil
1 teaspoon vanilla extract
pinch sea salt

Whisk together the egg yolks and whole egg in a small bowl. Place the heavy cream, half and half, sugar, olive oil, vanilla and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon (do not boil or it will curdle). Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night.

Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer’s directions. Store in the freezer.

Yield: 1 quart

May the sun shine through your branches.