Olive Oil Ice Cream Food
OLIVE OIL ICE CREAM
I'd actually like to try this because I love olive oil (the greener the better!) and I like Ice Cream (like everybody). This is from Kerasma's Fall 2006 issue of Gourmet Greek Traveler. This recipe was created by David Tsirekas, Owner-Chef, Perama, Sydney. Cook time includes chill time.
Provided by ThatSouthernBelle
Categories Frozen Desserts
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks.
- Scrape the seeds of the split vanilla bean into the mixture and add the beans.
- Bring to boil and remove from heat.
- Set aside to cool for one hour.
- In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
- Strain the cream and discard the cinnamon and vanilla bean.
- Heat the cream over very low heat.
- Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth.
- Chill for two hours.
- Whip remaining cream and sugar.
- Fold into chilled cream mixture and then whisk in olive oil well.
- Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.
Nutrition Facts : Calories 1892.5, Fat 172.2, SaturatedFat 78.9, Cholesterol 785.2, Sodium 128.8, Carbohydrate 84.4, Sugar 75.4, Protein 10.9
LEMON OLIVE OIL ICE CREAM
Make and share this Lemon Olive Oil Ice Cream recipe from Food.com.
Provided by abass47
Categories Frozen Desserts
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- heat milk to poiling point and stir in sugar until dissolved. Chill mixture in refrigerator for 1-2 hours.
- Place mixture in blender. Add lemon zest and juice. Mix well.
- Add olive oil in batches until incorporated. Chill in refrigerator 1-2 hours.
- Freeze mixture in shallow pan. Still several times and refreeze.
Nutrition Facts : Calories 508.3, Fat 31, SaturatedFat 6, Cholesterol 12.2, Sodium 49.5, Carbohydrate 56.5, Fiber 0.1, Sugar 56.6, Protein 4
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3.7/5 (135)Estimated Reading Time 2 minsServings 3.5
- Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
- Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.
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5/5 (3)Total Time 4 hrs 30 minsCategory DessertCalories 378 per serving
- In a medium-sized saucepan, bring the half-and-half and vanilla to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top.
- Meanwhile, vigorously whisk together the yolks, sugar and salt for around 30 seconds, until the yolks are creamy and thick, which means the sugar has dissolved (this is also known as the ribbon stage).
- Once the cream reaches a gentle simmer, slowly pour or ladle it into the yolks while whisking. Turn the heat to low and return the mixture to the saucepan, scraping everything from the bowl with a spatula.
- Using a spatula or wood spoon, stir the mixture for several minutes in a figure 8 motion, until the liquid has thickened slightly, approximately 5 minutes. If you want to use a thermometer, the temperature should read 165 degrees F.
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