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Dulce de Leche Ice Cream

Posted on by The Olive Oil Hunter

The double use of this rich South American caramel, available at leading supermarkets and online, creates intense flavor.

Ingredients

Directions

While the base is still warm, pour about 1/2 cup into a small bowl and whisk in 7 ounces of the dulce de leche; return the mixture to the rest of the base and stir to incorporate. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. While it’s churning, separately fold the salt into the reserved dulce de leche. Transfer the ice cream to a freezer-safe container in large spoonfuls, alternating with dollops of the reserved dulce and swirling it in gently. 

Yields 1-1/2 quarts

Lemon Ice Cream

Posted on by The Olive Oil Hunter

Lemon gives this ice cream a sweet and tangy taste, so refreshing on a hot day. A variation for Creamsicle fans is to replace the lemon juice and zest with freshly squeezed orange juice and grated zest.

Ingredients

  • 1/2 Vanilla Olive Oil Ice Cream base recipe
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 3 small lemons
  • Extra virgin olive oil for drizzling

Directions

While the base is still warm, whisk in the lemon juice—it will thicken and lighten in color. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions, adding in most of the reserved zest in the last minute of churning. Transfer the ice cream to a freezer-safe container. When serving, sprinkle each portion with some of the remaining zest and a drizzle of olive oil.

Yields 1-1/2 quarts

T. J.’s Mediterranean Salad

Posted on by The Olive Oil Hunter

Every country around the Mediterranean has its own version of a national salad, usually created with tomatoes, cucumber, and onions with a smattering of fresh herbs. My version brings in the sweet surprise of watermelon—on its own a great pairing with the feta. Speaking of feta, always buy blocks or rounds of feta, not crumbles, which often get dried out in the package. This combination makes a satisfying lunch or dinner, especially on hot days when you want to enjoy a light meal with no cooking needed. It takes only a few minutes to prep, but if you have the time, let it sit on the counter for about 30 minutes before digging in so that the flavors can meld.

Ingredients

  • 2 large cucumbers
  • 1 pound tomatoes, any variety
  • 1 pound watermelon chunks
  • 1 medium red onion 
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh mint, minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice, plus more to taste
  • Freshly ground black pepper and sea salt to taste
  • 6-ounce slice feta cheese

Directions

Step 1

Cut the cucumbers (leave the skins on), tomatoes, watermelon, and red onion into an even dice and place in a large glass bowl. Add the herbs, olive oil, and lemon juice, and toss gently. Taste and, if needed, add salt, pepper, and extra lemon juice to your liking.

Step 2

Just before serving, crumble the feta over the top.

Yields 4 servings

Vanilla Olive Oil Ice Cream

Posted on by The Olive Oil Hunter

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