Olive Oil Ice Cream

The Spanish Table shopping list for olive oil ice cream recipe.

Not too long before I started working at The Spanish Table my wife and I had the crazy idea of opening our own ice cream shop. Needless to say, the economy crashed and the core items to make quality ice cream increased in price. The dream of opening an ice cream parlor would have to be put on hold. Despite my conclusion that making a living in the frozen treat business was not feasible in the short term, my effort to create the business was not totally in vain. Our little journey in cream & sugar helped me develop some lovely recipes in which I still enjoy today. Without further delay, here is my recipe for olive oil ice cream…

1 1/2 cups heavy cream
1 cup half & half
1/2 cup of EVOO like Luis Herrera or Ybarra
1/2 cup of sugar
3 egg yolks plus one whole egg
1 tsp of vanilla extract
half pinch of sea salt
1/3 to 1/2 cup of chopped Valor dark chocolate

Whisk together in a metal or glass bowl the eggs and the sugar. In a medium saucepan heat the cream and the half & half on med-low heat until almost hot to touch. Take a 1/2 cup of heated cream mixture and whisk slowly into the bowl holding the eggs and sugar. Immediately add the egg-cream mixture, 1/2 cup of extra virgin olive oil, and the salt to the saucepan of cream and half & half. Gradually mix on med-low heat until an instant read thermometer registers 165 degrees. Pour the mixture through a fine mesh strainer into a glass or metal bowl. Place you bowl onto another bowl that is full of ice. Gently whisk in the vanilla extract and continue whisking until the mixture feels cool. Place in fridge covered with plastic wrap for at least 4 hours, a full day will give you the best results. Follow your ice cream makers instructions to finish the recipe. I usually add my chocolate in the last few minutes of the churning process. Personally, I like to place my finished ice cream in a plastic or glass container with a tight lid and let it chill over night before eating. Serve your ice cream in a bowl with some Laminas De Barquillo by Delaviuda.  The Laminas are little butter cookies that look like tiny waffles and they are so tasty!

Cheers, Rob@TST

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