You put olive oil on your bread. You put olive oil in your salad. Now it's time to put olive oil in your ice cream. Trust David Lebovitz; those fatty olive squeezings go surprisingly well with the frozen custard dessert. Be sure to sprinkle some coarse sea salt on top of your ice cream to bring out its flavor after making a batch of David's Olive Oil Ice Cream recipe from The Perfect Scoop.
Olive Oil Ice Cream
- 1 1/3 cups (330 ml) whole milk
- 1/2 cup (100 g) sugar
- Pinch of salt
- 1 cup (250 ml) heavy cream
- 6 large egg yolks
- 1/2 cup (125 ml) fruity olive oil
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it's well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.