The Olive Oil Hunter News #132

Homemade Olive Oil Ice Cream Recipes, with Simple Sauces of Blueberry or Chocolate

This special Olive Oil Hunter Newsletter is devoted to one of the best treats in life, fresh ice cream. It’s not complicated—my master recipe doesn’t involve eggs, so there’s no tempering needed.

You can easily create your favorite ice cream flavors by adding other ingredients, like fresh mint or cinnamon, for example, to the mix while heating the base, or before chilling it in the fridge by folding in melted chocolate, instant espresso powder, or puréed peaches. Add-ins, such as chocolate chips and nuts, can get folded in at the very end of the churning.

And what would a home ice cream parlor be without sauces? My light chocolate sauce is a silky topping for the vanilla and dulce de leche ice creams, and my blueberry sauce is the perfect enhancement for the lemon one.

Vanilla Olive Oil Ice Cream

Dulce de Leche Ice Cream

Lemon Ice Cream

Silky Chocolate Sauce

Double Blueberry Sauce

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Quick Kitchen Nugget

Ice cream makers

Churning adds air to an ice cream base, giving its creamy contents a light and silky mouthfeel. The price of compressor-run machines—you just plug it in and go—has gotten more affordable over the years; an excellent one costs about $300. But you can get the type of ice cream maker that uses a removable metal cylinder for closer to $70, sometimes less. The cylinder must be frozen before each use, but if you store it in your freezer, it will always be ready when you get the urge for ice cream. KitchenAid makes an ice cream bowl and dasher attachment for its stand mixers, no additional appliance needed. It turns out ice cream in about 20 minutes and is very easy to clean.

Vanilla Olive Oil Ice Cream

Vanilla Olive Oil Ice Cream

Wonderful on its own or with a luscious sauce, use this as the base for flavor variations.The quantity is enough making for two different flavors. Divide the recipe in half if you want to make just one.

Ingredients

  • 4 cups heavy cream
  • 1-1/2 cups whole milk
  • 1-1/2 cups half and half
  • 1 cup sugar
  • 1/4 teaspoon coarse salt
  • 2 teaspoons vanilla paste or extract
  • 4 tablespoons extra virgin olive oil

Directions

Step 1

Heat the cream, milk, and half and half in a saucepan over medium heat until it reaches a simmer. With the heat off, add the sugar and salt, whisking thoroughly until the sugar is fully melted. Add the vanilla and olive oil and continue whisking. It’s OK if you see tiny beads of oil—they will be incorporated during the churning.

Step 2

Let the base come to room temperature and then refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. (If making the full recipe, churn in two or three batches, depending on your machine’s capacity.) Transfer the ice cream to freezer-safe containers.

Yields about 3 quarts