Olive Oil Ice Cream with Blood Orange Compote

The world of ice cream will never be the same once you discover what an aromatic, extra-virgin olive oil can do in this arena. A robust or medium green fruitiness olive oil works beautifully in this Olive Oil Ice Cream with Blood Orange Compote. Find recipe, and printable recipe PDF below! 

 
Ice-Cream_930x523.jpg
 

Yield: ½ Quart

Method

  1. Warm the milk, sugar, vanilla, and salt in a medium saucepan.

  2. Pour the cream and lemon zest into a large bowl and set a mesh strainer on top.

  3. In a separate medium bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring 1/3 of the warm mixture, whisking constantly, then pouring the warmed egg yolks back into the saucepan.

  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, approximately 170°F.

  5. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously to emulsify. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Ingredients

1 1/3 cup Milk

½ cup Sugar

½ tsp. Vanilla extract

1 pinch Salt

6 ea. Egg yolks

1 cup Heavy cream

½ cup Extra-virgin olive oil, ripe fruitiness

1 tsp. Lemon zest

Blood oranges

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.