Olive Oil Ice Cream
By Tim ChinPublished on June 20, 2017
Yield
About 1 quart
Ingredients
Before You Begin
We prefer Carnation Instant Nonfat Dry Milk for this olive oil ice cream recipe. Go for a premium extra-virgin olive oil with medium pepperiness. Some ice cream base may stick to the bottom of the saucepan when pouring it into the bowl in step 3; simply scrape it into the bowl with the rest of the base and whisk until smooth.
If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably for 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
We like to drizzle additional extra-virgin olive oil over the top of this ice cream just before serving.
Instructions
- In small bowl, whisk sugar, milk powder, pepper, and salt together. Whisk sugar mixture, 1¼ cups milk, water, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes.
- Meanwhile, whisk ¼ cup milk and cornstarch together in small bowl.
- Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Whisk in oil in steady stream until smooth. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 or up to 8 hours. (Base can be refrigerated overnight. Alternatively, base can be chilled in about 1½ hours by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
- Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
Yield
About 1 quartIngredients
Ingredients
Ingredients
Why This Recipe Works
by Tim Chin
Olive oil and dairy are a rad combo in this olive oil ice cream. The grassy, peppery notes of good extra-virgin olive oil pair perfectly with the rich, unctuous flavor of an oozy burrata or a bowl of freshly made ricotta. Add ice cream to that list. It may sound like an odd combination, but extra-virgin olive oil ice cream is pretty amazing stuff—creamy and sweet, with a hint of savory grassiness and a pleasant back of the throat burn to balance its refreshing chill. But you can’t just stream olive oil into a regular ice cream base and expect success. When we added enough olive oil to a classic base that we could actually taste it, the incredibly high fat content led to a pasty, gummy ice cream. We found that we needed to ditch almost all the milkfat in the base (save for the small amount found in the whole milk) by subbing in water for the heavy cream. That move let me add a full ¾ cup of olive oil, producing a deeply flavored ice cream with great texture. To reinforce the olive oil’s peppery notes, We added a little freshly ground pepper to the mix, giving this ice cream the look of classic vanilla bean ice cream.
Photography by Steve Klise
Food Styling by Marie Piraino
Before You Begin
We prefer Carnation Instant Nonfat Dry Milk for this olive oil ice cream recipe. Go for a premium extra-virgin olive oil with medium pepperiness. Some ice cream base may stick to the bottom of the saucepan when pouring it into the bowl in step 3; simply scrape it into the bowl with the rest of the base and whisk until smooth.
If using a canister-style ice cream maker, be sure to freeze the empty canister for at least 24 hours and preferably for 48 hours before churning. For self-refrigerating ice cream makers, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
We like to drizzle additional extra-virgin olive oil over the top of this ice cream just before serving.
Instructions
- In small bowl, whisk sugar, milk powder, pepper, and salt together. Whisk sugar mixture, 1¼ cups milk, water, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes.
- Meanwhile, whisk ¼ cup milk and cornstarch together in small bowl.
- Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Whisk in oil in steady stream until smooth. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 or up to 8 hours. (Base can be refrigerated overnight. Alternatively, base can be chilled in about 1½ hours by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
- Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
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