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Vanilla Bean Olive Oil Ice Cream

February 04, 2020

Vanilla Bean Olive Oil Ice Cream

Vanilla Bean Olive Oil Ice Cream

 

INGREDIENTS:

1 1/3 cup (330 ml, 10.5 fl oz) whole milk

1/2 cup (100 grams) sugar

Pinch of salt

6 large egg yolks

1 cup (250 ml, 8 fl oz) heavy cream

1/2 cup (125 ml, 4 fl oz) vanilla bean olive oil, plus additional for serving

1 teaspoon vanilla extract

Coarse sea salt, for serving

VANILLA BEAN OLIVE OIL:

1 cup (250 ml, 8 fl oz) quality olive oil

2 vanilla bean pods

 

DIRECTIONS:

TO MAKE THE VANILLA BEAN OLIVE OIL:

Pour the olive oil into a pint-sized jar or bottle. Use a paring knife to split open the vanilla pods, exposing the beans. Put the vanilla pods into the olive oil and top with a lid. Let sit for 3-4 weeks before using for best flavor, shaking the jar at least once a week.

TO MAKE THE ICE CREAM:

Combine the milk, sugar, and salt in a medium saucepan over medium heat. Stir to dissolve the sugar. Heat until steaming and little bubbles appear around the edges.

In a large bowl, whisk together the egg yolks. Slowly pour in the scalded milk in a slow, steady stream, while whisking constantly. When fully combined, pour the mixture back into the saucepan and return to medium heat. Cook, while stirring constantly, until mixture thickens and coats the back of a spoon.

Pour mixture through a mesh strainer into a large bowl. Whisk in the heavy cream and vanilla, followed by the vanilla bean olive oil, whisking vigorously until it is incorporated. Chill completely.

 Freeze in an ice cream machine

according to manufacturer's instructions. Scoop ice cream into a large bowl and let firm up in the freezer for a few hours before serving. Serve with additional olive oil and a sprinkle of sea salt.

Notes: No need to buy a very expensive olive oil, but try to use a quality fruity olive oil for the best flavor. It is possible to make the recipe without first making the vanilla bean olive oil. After heating the milk mixture, insert a vanilla bean that has been cut open lengthwise. Let sit for 30 minutes. Remove pod and reheat mixture until steaming. Proceed with the recipe, substituting regular olive oil for the vanilla bean olive oil.




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