Why You’ll Love This Olive Oil Ice Cream Recipe
If you’ve ever wanted to elevate your dessert game, this olive oil ice cream recipe is the perfect way to do it.
The rich, creamy texture combined with the subtle, fruity notes of high-quality olive oil creates an unforgettable experience. You’ll love how it balances sweetness with a hint of savory, making it a standout option for any occasion.
Plus, it’s surprisingly easy to make, allowing you to impress your friends and family without much fuss.
Trust me, once you try this unique treat, you won’t want to go back to regular ice cream. It’s a true game changer!
Ingredients of Olive Oil Ice Cream
When it comes to making olive oil ice cream, the ingredients you choose can make all the difference. This isn’t your average ice cream; it’s a creamy, dreamy concoction that combines the richness of heavy cream with the fruity notes of extra virgin olive oil. You’ll want to gather everything before diving in, so you’re all set to create this delightful treat.
Trust me, once you have these ingredients on hand, you’ll be feeling like a gourmet chef in your own kitchen.
Here’s what you’ll need for your olive oil ice cream:
- 5 cups heavy cream
- 1 cup Greek extra virgin olive oil
- 8 egg yolks
- 2 cinnamon sticks
- 1 vanilla bean (split and scraped)
- 1 1/2 cups sugar
Now, let’s chat about the ingredients a bit. First off, don’t skimp on the olive oil; a high-quality extra virgin variety really makes this recipe shine. You want that fruity flavor to come through, so go for the good stuff.
And if you can find Greek olive oil, even better—it adds a lovely depth. As for the cream, heavy cream is a must; it’s what gives the ice cream its luscious texture.
Also, don’t forget to grab some fresh eggs—organic or free-range eggs can make a difference, too. So, while this recipe might sound fancy, it’s really just a collection of simple, high-quality ingredients that come together to create something truly special.
Happy cooking!
How to Make Olive Oil Ice Cream
Alright, let’s plunge into the delightful world of making olive oil ice cream. First, grab your trusty thick-bottomed saucepan and pour in 3 cups of heavy cream. Toss in those 2 cinnamon sticks, which will add a lovely warm flavor, and don’t forget to scrape the seeds from 1 vanilla bean right into the pan. Yes, it’s as fancy as it sounds, and it’s totally worth it.
Bring that whole mixture to a gentle boil, then remove it from the heat and let it sit for an hour. This is like a mini spa retreat for your flavors, allowing them to mingle and get cozy.
While that’s steeping, let’s whip up some egg yolk magic. You’ll need 8 egg yolks and 1 ½ cups of sugar. Using an electric mixer, beat those yolks and sugar on high speed until they become pale and creamy. Picture a fluffy cloud of happiness.
Once your cream has cooled, strain it to get rid of the cinnamon sticks and vanilla bean bits—nobody wants a surprise crunch in their ice cream, right? Now, gently heat the strained cream on low, whisking constantly. Here’s where you’ll slowly mix in your egg yolk and sugar concoction. Keep stirring until the mixture coats the back of a spoon or starts to froth. It’s like a magical transformation. After that, chill it for about two hours.
Once your mixture is nice and chilled, it’s time to bring in the final touch: the remaining 2 cups of heavy cream and a bit of sugar. Whip those together until they reach soft peaks—kind of like clouds in a summer sky.
Fold this whipped cream into your chilled mixture, and then drizzle in the 1 cup of Greek extra virgin olive oil. It’s going to be creamy, dreamy, and oh-so-fruity. Now, pour it into your ice cream churner and get ready for some serious churning action.
If your churner is on the smaller side, you might need to split the mixture in half. And just like that, you’re on your way to making a scoopable delight that will impress your friends and family, or at least earn you some serious dessert cred. Enjoy the process, and remember, even if it doesn’t turn out perfect the first time, you’re still making ice cream, and that’s a win in my book.
Olive Oil Ice Cream Substitutions & Variations
While traditional olive oil ice cream has its charm, there are plenty of substitutions and variations you can explore to make it your own.
For a dairy-free option, try coconut milk or almond milk instead of heavy cream. You can also swap out the sugar for honey or maple syrup to add unique flavors.
Experiment with different oils, like avocado or nut oils, for a twist. Adding ingredients like crushed pistachios or chocolate chunks can elevate the texture.
Finally, infuse your ice cream with different spices, like cardamom or ginger, for an exciting flavor profile that’s sure to impress!
What to Serve with Olive Oil Ice Cream
Exploring the right pairings can elevate your olive oil ice cream experience. I love serving it alongside a drizzle of balsamic reduction; the acidity beautifully complements the creaminess.
Fresh berries, like strawberries or figs, add a burst of flavor that works wonders. For a crunchy contrast, consider toasted nuts or biscotti. If you’re feeling adventurous, a sprinkle of sea salt can enhance the olive oil’s rich notes.
I’ve also enjoyed it with a homemade chocolate sauce for a decadent twist. Each of these options brings a unique touch, making your olive oil ice cream even more delightful to savor.
Additional Tips & Notes
To guarantee your olive oil ice cream turns out perfectly, I recommend using high-quality extra virgin olive oil, as it greatly enhances the flavor.
Make sure to chill your mixture thoroughly before churning; this helps achieve that creamy texture. If you find the ice cream too soft after churning, place it in the freezer for a few hours to firm up.
For added depth, consider infusing the olive oil with herbs or citrus zest beforehand.
Finally, serve it with a sprinkle of flaky sea salt for an extra flavor boost. Enjoy your unique dessert adventure!