Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 8

Double Blueberry Sauce

Posted on by The Olive Oil Hunter

Perfect over vanilla ice cream and a true treat as a topping for the lemon ice cream.

Ingredients

  • 2 cups fresh blueberries 
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice 
  • Pinch of fine salt
  • 1 tablespoon extra virgin olive oil  

Directions

Mix 1-1/2 cups blueberries, cornstarch, sugar, water, lemon juice, and salt in a saucepan and bring to a boil, stirring frequently. Turn the heat down to a simmer and cook for 5 minutes. Off the heat, use a potato masher to mash the blueberries a bit. While still warm (but not hot), fold in the olive oil and the rest of the blueberries. The sauce will continue to thicken as it cools.

Yields 2 to 2-1/2 cups

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

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