Olive Oil Ice Cream Food

OLIVE OIL ICE CREAM

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.

LEMON OLIVE OIL ICE CREAM

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.