Olive Oil Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 18mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks.
  • Scrape the seeds of the split vanilla bean into the mixture and add the beans.
  • Bring to boil and remove from heat.
  • Set aside to cool for one hour.
  • In an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
  • Strain the cream and discard the cinnamon and vanilla bean.
  • Heat the cream over very low heat.
  • Whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth.
  • Chill for two hours.
  • Whip remaining cream and sugar.
  • Fold into chilled cream mixture and then whisk in olive oil well.
  • Put in ice cream churner. You may have to do it in two batches or halve this mixture for a domestic churner.
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