Olive Oil Ice Cream

Name: Olive Oil Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 1/3 cups (330 ml) whole milk; 1/2 cup (100 g) sugar; Pinch of salt; 1 cup (250 ml) heavy cream; 6 large egg yolks; 1/2 cup (125 ml) fruity olive oil

December 9, 2011

My well-meaning hostess, knowing that I had come to Italy to sample chocolate and gelato, planned a special dinner in my honor. As we drove up the mountain to the restaurant, she turned to me and said, “We’ve arranged a special dinner just for you. Each and every course is going to have chocolate in it!” Gulp. Dinner was, um, interesting, and chocolate was indeed incorporated into each and every course—except for dessert! However, the chef presented us with a selection of ice creams, including one flavored with a fruity, locally pressed olive oil. Olive oil ice cream pairs remarkably well with summer fruits such as strawberries and apricots, and if you use a fruity Spanish Arbequina olive oil, you’ll find this ice cream is sublime drizzled with Lean Chocolate Sauce (page 165) too. Be sure to try it flecked with a few grains of coarse sea salt over the top.

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