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Olive Oil Ice Cream

0

300 min

Olive Oil Ice Cream

Olive Oil Ice Cream Photo 1

Time

300 min

Serving

5 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

The recipe of olive oil ice cream will impress you and your guests – so unusual, extraordinary and delicious it is! Try cooking the dessert right away to make sure it is worth your attention!

Ingredients

  • milk: 330 ml
  • sugar: 100 g
  • salt: 1 pinch
  • cream: 250 ml (33-35%)
  • yolk: 6 piece
  • olive oil: 125 ml (extra virgin)
  • lemon zest: 1 tsp
  • rosemary: 1 tsp (chopped)
  • lavender: 1 pinch (flowers)

Metric Conversion

Stages of cooking

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  1. Prepare the products first to have them at hand while cooking.

    Olive Oil Ice Cream Photo 2
  2. Whisk the egg yolks in a separate bowl.

    Olive Oil Ice Cream Photo 3
  3. Warm milk in a pot, add sugar and salt. Do not boil! Now, add the milk to the egg yolks, stirring the mixture carefully.

    Olive Oil Ice Cream Photo 4
  4. Cook the mixture on medium fire, stirring it all the time until it becomes dense. This may take from 5 and up to 10 minutes.

    Olive Oil Ice Cream Photo 5
  5. Take a large bowl and pour cream inside it. Place the colander above the bowl.

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  6. Sift the egg mixture through the colander, adding it to the cream. Stir everything well.

    Olive Oil Ice Cream Photo 7
  7. Now, add olive oil and mix the ingredients well once again to get smooth mixture.

    Olive Oil Ice Cream Photo 8
  8. It is high time to add chopped rosemary and lavender leaves now. If you don’t have lavender, you can add a few drops of lavender oil instead. Place the mixture into the fridge for about 2-3 hours.

    Olive Oil Ice Cream Photo 9
  9. Sift the mixture into another bowl then.

    Olive Oil Ice Cream Photo 10
  10. Add lemon zest, mix the ingredients and put the bowl into the freezer.

    Olive Oil Ice Cream Photo 11
  11. Take the bowl away from the freezer every half an hour and stir it well. 3-4 times will be enough. Then leave the ice cream in the freezer until it freezes completely.

    Olive Oil Ice Cream Photo 12
  12. Take the ice cream away from the freezer around 30 minutes before serving it. Enjoy the dessert!

    Olive Oil Ice Cream Photo 13

History of the Olive Oil Ice Cream:

Olive oil is a popular ingredient in Mediterranean cuisine and has been used in cooking for centuries. However, using it in ice cream is a relatively modern idea. The first olive oil ice cream was created by an Italian chef, Massimo Bottura, who was looking for a way to combine his two passions: ice cream and olive oil. The resulting dessert became an instant hit, and olive oil ice cream has since become a popular dessert in many restaurants worldwide.

Tips and Tricks for Olive Oil Ice Cream Recipe:

  1. Use high-quality extra-virgin olive oil to get the best flavour.
  2. Do not overheat the milk mixture as it can curdle the eggs.
  3. Make sure to whisk the egg yolks well before adding them to the milk mixture.
  4. Allow enough time for the ice cream to freeze thoroughly before serving.
  5. You can add other flavours to the ice cream, such as vanilla extract, cinnamon, or orange zest.

Tips for presenting the dish:

  1. Serve the ice cream in small scoops or balls for an elegant presentation.
  2. Drizzle a little bit of olive oil on top of the ice cream before serving to enhance the flavour.
  3. Garnish with fresh herbs, such as rosemary or lavender, to add a pop of colour and flavour.
  4. Serve the ice cream with a side of fresh fruit or a slice of pound cake for a complete dessert experience.

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