Olive Oil Ice Cream
Olive Oil Ice Cream
COOKING LABEL
Medium
Prep Time
35 Minutes
Cook Time
No cook time
Serves
10-12 Servings
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Full Product Description
If you have an ice cream maker and some good olive oil, you can make a surprisingly rich and cool summer dessert. We use our Pasolivo Lemon, Lime, Tangerine, or Citrus olive oils, and also substitute coconut milk for the whole milk for a lighter ice cream.
Ingredients
- 3 cups whole milk or coconut milk
- 1 cup heavy cream
- 6 egg yolks
- 3/4 cups sugar
- 1 cup Pasolivo Lemon Olive Oil, Pasolivo Lime Olive Oil, Pasolivo Tangerine Olive Oil or Pasolivo Citrus Olive Oil
- 1 lemon or lime, juiced
- 1 shot of vodka or rum (optional)
Preparation
- Place the egg yolks and sugar in an electric mixer and beat until thick and light in color. Slowly beat in the Pasolivo Olive Oil until combined.
- In a large, heavy-bottomed saucepan bring the milk up over medium heat until the milk mixture starts to crawl up the sides of the pan. Add a cup of milk to eggs, whisking in completely, then add a second cup of hot milk to eggs, mix in, until finally adding the last cup of hot milk and whisk it in.
- The eggs can now be added to the remainder of the milk in the saucepan. Stir briskly over heat for a few minutes. The custard will thicken a bit. Take off the heat and strain through a sieve or fine strainer. Add the citrus juice and vodka or rum.
- Cool thoroughly (an ice bath might speed the process). Freeze in an ice cream maker until soft and thick.
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