Your ice cream freezer is likely an appliance you don’t use every day (or even every year). But this delectable recipe provides the incentive to retrieve if from wherever it’s stored. If you don’t have fudge sauce on hand, the ice cream is also wonderful when drizzled with extra virgin olive oil. Top, if desired, with a few grains of coarse salt.
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup cane sugar
- 1/4 teaspoon coarse salt (kosher or sea)
- 3 tablespoons extra virgin olive oil
Directions
Step 1
Make the ice cream base: In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, then add the sugar and salt; whisk thoroughly until the sugar and salt dissolve. Whisk in the olive oil. (It’s okay if you see tiny beads of oil in the base.) Allow the base to come to room temperature, then cover and refrigerate until cold.
Step 2
When ready to freeze, quickly re-whisk the base. Transfer it to your ice cream maker and freeze according to the manufacturer’s instructions. Serve, if desired, with Olive Oil Fudge Sauce or your favorite toppings.
Makes 1 pint — Recipe courtesy of the Fresh-Pressed Olive Oil Club