Oct 042011

Out of all the recipes I publish on Olive Crazy, I think olive oil ice cream recipes are tops. Have I made any yet? Nope, but I will. I have actually been exploring several combinations of oo ice cream and a sorbet as well.

Here is an article by Claire Kelsey for The Guardian entitled, “Olive oil and smoked sea salt ice cream recipe“. Definitely follow the link to the article. Claire looks fabulous in her groovy food truck.

“Use only the best extra virgin olive oil. I’m into a Hellenic (Greek) brand at the moment, as it’s so peppery and grassy. The quality of the ice-cream will come down to the oil used, so taste a few first. Have fun with the salt too. I use smoked Maldon sea salt flakes, but there’s a whole world of interesting salts like Fleur de Sel and Pink Himalayan, which contain distinctive minerals.

This is best straight from being churned, when the consistency is soft. If you’re putting it in the freezer for later, the oil will keep it slightly hard, so it’s best sucked from a cone.

140g sugar
200ml whole milk
100ml double cream
4 large egg yolks
160ml extra virgin olive oil, Hellenic (Olive Crazy says experiment)
Maldon smoked sea salt (Claire says experiment and Olive Crazy concurs)

Bring to boil the milk, cream and sugar. Leave to slightly cool for 2 minutes. Beat the yolks until pale and thick. Slowly add the liquid to the yolks, stirring as you go. Transfer this back to the pan, to make a custard over a low heat. Chill. Blend in olive oil with good pinch of smoked sea salt, tasting as you go. It should just “lift” the flavour of the olive oil, with the flavour sharpening noticeably. Let this completely cool before churning in an ice-cream maker. If it has separated when you come to churn, just give it a good whisk. Serve with extra pinch of smoked sea salt.”

May the sun shine through your branches.


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.