Cooking with olive oil provides many of the same health benefits that eating olives do. So, enjoy olives in the form of olive oil ice cream.
> Kimberly’s tip: Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.
INGREDIENTS
– 1 3/4 cups whole milk
– ¼ cup heavy cream
– ¼ teaspoon kosher salt
– ½ cup plus 2 tablespoons sugar
– 4 large egg yolks
– ¼ cup extra-virgin olive oil
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METHOD
• 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 tablespoons 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.
