That’s right, another ice cream! Ice cream is always a good dessert, no matter the season. AND olive oil ice creamit will be?
I thought so as well strange-different when I saw the name of the recipe: Olive Oil Gelato. Olive oil ice cream? But huh? It’s not as strange as the bacon one (Candied Bacon Ice Cream), but it’s not usual, don’t you agree?
The ice cream came from Food52, a website/community created by Amanda Hesser (former New York Times journalist) and Merrill Stubbs. The recipe is very simple, it doesn’t deviate too much from the traditional bases for those who are used to making ice cream. There are some details, but nothing out of the ordinary.
You can see that in the instructions the amount of sugar varies, if I were to make it again I would add less sugar, around 100-115g. This time, I used 125g in total and found it sweeter than ideal for my taste.
And yes, every gram counts. I started with 100g (when heating) and the remaining 25g were added later, along with the olive oil.
The thickener is the egg yolks, but unlike normal bases this one isn’t that thick, it’s normal. It won’t get to that point of covering a spoon. It is thinner, as there is no cream in it.
This egg yolk cream, if you try it, has a very distinct egg flavor. That’s right, once you add the oil it’s not noticeable.
Speaking of olive oil… it needs to be quality and/or to unless you like to eat. After all, the ice cream will taste like it after all, right? The original indicated around 6-12 tablespoons, the amount will vary according to the oil chosen.
If you are stronger, you will go less. If it’s softer, it will go more. I took advantage and also used an olive oil infused with Sicilian lemon, you know, to test it.
Personally, I liked the result. It was sweeter than I would have liked, and of course the olive oil flavor is evident and noticeable. And in this version, there is a lemon/citrus flavor at the end. I don’t believe it will be very successful with traditional palates, here’s a suggestion for that friend of yours with peculiar tastes, so to speak.
Olive Oil Ice Cream
Makes: 5 portions (100mL/each; 500 mL)
- 100 g crystal Sugar (see note)
- 190 mL leite integral
- 90 mL water
- 4 excited
- 90 mL oil (between 90-120 mL; about 6-12 tablespoons)
- 0,5 g refined salt (pinch)
- 5 mL olive oil infused with lemon (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat milk, water, sugar and salt in a pan, no need to boil.
- Beat the egg yolks until they form a pale cream.
- Add about 1/3 of the heated milk mixture over the yolks, stirring constantly to avoid curdling.
- Return the egg yolk and milk mixture to the pan. Place over low heat and cook until slightly thickened, it will not be thick. About 5-8 minutes.
- Cool this egg yolk cream in an ice bath (ice bath: a smaller bowl with the egg yolk cream inside a larger one. In the larger one, add ice)
- Sift the mixture and refrigerate for at least 12 hours.
- With the base well chilled, add the olive oil, beating constantly to incorporate and emulsify. If you want, use a hand mixer to get it well mixed.
- For the recipe I used 6 tablespoons (~90mL) of the main olive oil, and 1/2 tablespoon (~6mL) of the olive oil with lemon.
- Take it to the ice cream maker and follow the manufacturer’s instructions regarding churning time. Generally around 20-25 minutes, but it depends on your equipment.
- When it reaches soft ice cream, transfer it to a container with a lid and finish freezing in the freezer.
- Adapted: Olive Oil Gelato.
- Sugar: the quantity may vary, I recommend that you use 125g maximum.
- Main olive oil: Eldin, extra virgin Greek olive oil; and quantity can vary between 90-120 mL depending on the characteristic flavor of the oil, if it is milder add more, if it is more intense add less.
- Lemon olive oil: Extra virgin olive oil with Sicilian lemon from Oliviers & Co.
Portion: 100g | Calories: 300kcal (15%) | Carbohydrates: 22g (7%) | Protein: 4g (8%) | Fat: 22g (34%) | Saturated fat: 4g (25%) | Polyunsaturated Fat: 2g | Monosaturated Fat: 15g | Cholesterol: 160mg (53%) | Sodium: 62mg (3%) | Potassium: 75mg (2%) | Sugar: 22g (24%) | Vitamin A: 271IU (5%) | Vitamin B2: 0mg (6%) | Calcium: 68mg (7%) | Ferro: 1mg (6%)
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