Olive Oil Ice Cream with Balsamic Drizzle
1/3 cup of sugar
1/3 cup of heavy cream
1 cup half & half
4 egg yolks, beaten
1/3 cup olive oil Favorite flavor combinations:
Blood orange olive oil & peach or cranberry pear balsamic drizzle
Lime olive oil & blackberry ginger or coconut balsamic drizzle
Lemon olive oil & grapefruit or raspberry balsamic drizzle
Basil olive oil & strawberry balsamic drizzle
Plain olive oil & your choice of balsamic drizzle (for the purist)
1/3 cup chopped pecans, optional
Fresh chopped mint, basil or lemon thyme for garnish
In a saucepan over medium heat, mix sugar, heavy cream, half and half and egg yolks.
Add olive oil in slow steady stream while stirring constantly.
Heat until the mixture up to the boil, but do not boil. The goal here is to heat the eggs completely without cooking or scrambling them. Set aside to cool.
Pour the cooled egg and cream mixture in a freezer-safe container with a cover. Freeze for 6 to 8 hours.
Serve with chopped pecans or walnuts and fresh mint, basil or lemon thyme garnish. Finish with a light drizzle of balsamic.