Enjoy making homemade ice cream? Why not demonstrate your culinary prowess by making a batch of Bel Lavoro Olive Oil Ice Cream. Our guest post recipe is sponsored by Bel Lavoro Olive Orchards (family owned/operated), home to Cut1886 Extra Virgin Olive Oil and Steep Echo Tea. You can visit the company’s websites to learn more about them and the products that they offer.
Bel Lavoro Olive Oil Ice Cream Recipe
1 3/4 cups whole milk
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/2 cup plus 2 Tbsp. sugar
4 large egg yolks
1/4 cup extra-virgin olive oil
Special Equipment – An ice cream maker
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 spoon, 2–3 minutes. Strain 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 a container, cover, and freeze until firm, at least 4 hours.
Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.
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I too would like to know how much one tastes the olive oil. I think I would prefer a different flavor for my ice cream.
I’m curious about the taste? Does the olive oil come through?
I have heard about olive oil ice cream and it just never sounded good. But reading the recipe it really does sound simple and interesting