Olive Oil Ice Cream

Name: Olive Oil Ice Cream
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 6
Cuisine: Global
Ingredients: 8 egg yolks; 237 milliliters extra virgin olive oil; 355 milliliters half-and-half; 710 milliliters heavy whipping cream; 0 teaspoons kosher salt; 237 milliliters sugar

Olive Oil Ice Cream is a gluten free and vegetarian dessert. This recipe serves 6. One portion of this dish contains approximately 8g of protein, 61g of fat, and a total of 727 calories. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up egg yolks, heavy whipping cream, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 18 minutes.

Instructions

Combine first 3 ingredients in a 3-quart heavy-bottom saucepan over medium-high heat. Bring to a simmer, stirring constantly until sugar dissolves.

Ingredients you will need

Sugar

Equipment you will use

Sauce Pan

Remove from heat.

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place egg yolks in top half of double boiler. Slowly whisk in hot half-and-half mixture. Cook, whisking constantly, 6 minutes or until mixture reaches 160 and thickens enough to coat the back of a spoon.

Ingredients you will need

Egg Yolk