Olive Oil and Strawberry Ice Cream
Nothing beats homemade ice cream with fresh strawberries, especially when it’s made with 100% California Extra Virgin Olive Oil! Olive oil may seem like an unexpected ingredient in ice cream, but it adds a bright and floral flavor that doesn’t just pair perfectly with the sweetness of spring and summer strawberries - it makes their flavor shine.
Ingredients
Ice Cream Custard Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ tsp salt
- ½ cup California Olive Ranch 100% California Extra Virgin Olive Oil
- 1 tsp vanilla extract
Strawberry:
- 2 cups fresh strawberries, hulled and cut into quarters
- 2 tbsp granulated sugar
- Juice of ½ small lemon
Optional Toppings:
- Additional strawberries
- Additional California Olive Ranch 100% California Extra Virgin Olive Oil
- Vanilla sea salt
Materials required: home ice cream maker
Instructions
Make sure to put your ice cream bowl in the freezer for at least 12 hours, preferably 24.
Make the custard base. In a medium sized bowl, whisk egg yolks with half the sugar until pale. In a sauce pan, heat the cream, milk and the remaining half of the sugar on medium heat just until steaming. Slowly pour the warm mixture into the egg yolks while whisking constantly. Return everything to to the saucepan and cook on low until the mixture reaches 170 degrees and coats the back of a spoon.
Remove pan from heat and very slowly pour in the olive oil, whisking constantly until fully emulsified. Stir in the vanilla extract.
Strain the mixture into a heat safe container and refrigerate for at least four hours, preferably overnight.
Prepare the strawberries. Toss in the sugar and lemon juice and chill until use.
When ready to churn, pour the mixture into the chilled ice cream base. If you notice the olive oil is separated it simply means the emulsion is broken - you can fix it by blending the mixture for 30-60 seconds.
Turn on your ice cream maker and Churn for 15-30 minutes, until the ice cream reaches soft serve consistency. Break up the strawberries a bit with a fork, then add them to the ice cream and churn for one more minute.
Transfer ice cream to a container and freeze for at least four more hours, until easily scoopable. Top with additional olive oil and strawberries and sprinkle with vanilla salt if you’d like. Enjoy!