A realistic snapshot into my life:
It’s Thursday at 10:32pm. I’m sitting on my bed, having just finished up (kind of) work for the day. I’m doing laundry because I realized too late that I didn’t have any clothes to pack for a trip to Philly. I fly out tomorrow morning at 6:45am. I can’t finish packing until my laundry is done.
But at least I’ve already made ice cream!
When I told my mom I was making olive oil ice cream this week, she said, “That is the most disgusting thing you have ever said to me.” My roommate, Madison, concurred.
They have no idea what they’re talking about.
This recipe is inspired by Salt & Straw, an ice cream shop in Portland, Oregon, that Erik and I visited twice in the weekend we were there. We went back a second time because of how amazing the olive oil ice cream was. It’s that good.
So before you declare this a terrible idea and stop reading, at least give it a try. I don’t have the Salt & Straw cookbook yet (but my birthday is pretty soon, hint hint), so I used a Serious Eats recipe, and they have rarely failed me in the past.
First, in a medium saucepan over medium low heat, warm the milk, sugar, and salt, stirring occasionally.
Put the cream in a large bowl and set a fine mesh sieve on top.
Whisk the egg yolks in a medium bowl. When the milk is steaming (but not simmering), pour slowly into the egg yolks, whisking constantly, to temper.
Pour the mixture back into the saucepan and return to medium heat. Stir constantly until mixture thickens and coats the back of a spoon.
Pour the mixture through the sieve into the cream and whisk together well. Add the olive oil and whisk vigorously to combine.
Allow to cool to room temperature for about 45 minutes, whisking occasionally to make sure the olive oil stays incorporated. Cover and refrigerate overnight.
When you’re ready to churn, do so according to your ice cream maker’s directions, until ice cream reaches the desired consistency.
Scrape into an airtight container and freeze.
We sampled a bit, and decided it kind of tastes like sweet cream ice cream, but with an aftertaste that makes you go “oh! this is olive oil! yum!”
If I ever get that Salt & Straw book, i’ll let you know what makes theirs so amazing. But for now, this will certainly do the trick.
Olive Oil Ice Cream
- 1 1/3 cups whole milk
- 1/2 cup sugar
- pinch of salt
- 1 cup heavy cream
- 6 egg yolks
- 1/2 cup olive oil
- In a medium saucepan, heat milk, sugar, and salt over medium low heat until steaming, but not simmering.
- Place the cream in a large bowl with a mesh sieve over the top.
- Whisk the egg yolks in a medium bowl.
- Pour hot milk slowly into egg yolks, whisking constantly.
- Pour egg yolk mixture back into saucepan and return to medium heat. Stir constantly until thickens and coats back of spoon.
- Pour mixture through sieve into cream and whisk to combine.
- Whisk in olive oil vigorously.
- Allow to cool to room temperature, whisking occasionally. Cover and refrigerate overnight.
- Churn in ice cream maker according to manufacturer’s instructions. Freeze.