Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 8

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

Stone Fruit and Berry Buckle

Posted on by The Olive Oil Hunter

This recipe is sized to feed a crowd—any leftovers make a terrific breakfast the next day. Choose fruit based on availability—it’s as delicious with just one variety as it is with four or more! Right out of the oven, the buckle is exceptional when topped with olive oil ice cream, a simple frozen treat you can make at home.

Ingredients

For the crumble topping:

  • 4 ounces unsalted butter, cubed and chilled
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon 

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking dish
  • 8 ounces unsalted butter at room temperature 
  • 2 cups sugar 
  • 8 large eggs
  • 3 cups all-purpose flour 
  • 1 teaspoon fine salt
  • 1-1/2 teaspoons baking powder
  • 6 cups assorted berries and stone fruit chunks (skin on) 
  • Optional toppings: fresh blueberries, confectioners’ sugar for dusting, lightly whipped cream, or ice cream

Directions

Step 1

Preheat your oven to 350°F. Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside. 

Step 2

Make the topping: Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to the size of beans. Set aside.

Step 3

Make the batter: In a large bowl, cream butter and sugar with an electric mixer until fluffy. With the machine running on low, slowly pour in the olive oil and then add the eggs, one at a time, beating after each addition until combined. In a separate bowl, whisk together flour, salt, and baking powder. With your mixer on a low speed, gradually add flour mixture to the wet batter until incorporated.

Step 4

Transfer the batter to the baking dish and use a large offset spatula to smooth the surface. Arrange the fruit in a fun pattern over the top and then sprinkle on the crumble, being careful to get it into the corners of the dish so that every bite includes it. 

Step 5

Bake until the top of the cake is browns lightly and the tip of a sharp knife inserted in the center comes out clean, about an hour. Serve while still warm.

Yields 12 servings

Sugar-crusted Grilled Pineapple with Pisco

Posted on by The Olive Oil Hunter

Though simple, this is a stunning dessert. Serve, if desired, with vanilla ice cream or sweetened whipped cream. Pisco is a South American brandy available in well-stocked liquor stores.

Ingredients

  • 1 cup turbinado sugar (also called Sugar in the Raw)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • One ripe pineapple, peeled, cored, and cut into 3/4-inch rings
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pisco or other brandy
  • Mint leaves, for garnish

Directions

Step 1

Place the sugar in a shallow bowl and whisk in the cinnamon, nutmeg, allspice, and cloves.

Step 2

Whisk together the olive oil and brandy in a small bowl or cup. Brush each slice of pineapple with the olive oil and brandy mixture and dredge in the spiced sugar. Shake off any excess sugar.

Step 3

Set up a grill for direct grilling and heat to medium-high. (Alternatively, use a grill pan or cast iron skillet.) Grill the pineapple rings for 2 minutes per side, or until they begin to brown. Serve warm, garnished with mint leaves.

Serves 6-8