Olive Oil Ice Cream
Olive Oil Ice Cream might be just the dessert you are searching for. One serving contains 727 calories, 8g of protein, and 61g of fat. This gluten free and vegetarian recipe serves 6. If you have egg yolks, extra virgin olive oil, heavy whipping cream, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 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.
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.
Remove from heat; strain through a fine wire-mesh sieve to remove any lumps, if necessary. Stir in heavy cream.
Whisk in olive oil. Refrigerate until completely cold.
Freeze in an ice-cream maker according to manufacturer's directions.