Olive oil and ice cream? Can this flavour combination work? As it turns out, absolutely. Experts say it is the only way to achieve a perfectly creamy and silky texture.
Ingredients:
- 1/2 cup granulated sugar
- 2 tablespoons skim milk powder
- 1/4 teaspoon xanthan gum
- 1 1/3 cups whole milk
- 2 tablespoons light corn syrup
- 1 1/3 cups heavy cream
- 1/4 cup grassy extra virgin olive oil (such as Red Ridge Farm Durant Arbequina), plus extra for garnishing
- 1/2 teaspoon kosher salt
- flaky sea salt
Method:
Place the granulated sugar, powdered milk, xanthan gum, whole milk and corn syrup in a blender. Blend until smooth.
In a medium saucepan, heat the blended mixture over medium heat, stirring constantly, until it reaches 180°F (82°C) on a candy thermometer. Do not let it boil.
Remove from the heat and stir in the heavy cream, olive oil and kosher salt until well combined.
Pour the mixture into a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin forming. Refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, churn the ice cream mixture in an ice-cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Drizzle more olive oil over the top of the ice cream and sprinkle with flaky sea salt.
Cover and freeze until firm, at least 4 hours or overnight.
Serve the Olive Oil Ice Cream scoops garnished with a drizzle of olive oil and a sprinkle of flaky sea salt for an extra burst of flavour. Enjoy!
