Extra virgin olive oil is very low acid and tends to send fruity, complex oil flavors to the forefront of our sensory organs. Sounds perfect in an ice cream, no? While an extensive google search wasn’t performed, it is safe to assume there must already be other olive oil ice cream recipes on the net. To be more specific, there are already rosemary olive oil recipes.

Not an expert, but infusing anything into milk sounds like a dumbass idea. Infusions take time, at room temperature. Neither bodes well for milk. With that in mind, the natural alternative thing to do is to infuse the olive oil. At only half a cup of olive oil to approximately 3 cups of total liquid, the sharp rosemary will spice up your tongue, right up through your nose in centiseconds.

The rest is straight from Mr. David Lebovitz’s recipe except where noted.

4-5 branches of (organic, or spider web infested) rosemary sprigs from your neighbors
1/2 cup of sugar
1/2 cup + a spoonful of extra virgin olive oil, varietal of your choosing
1 cup of heavy cream
1 1/3 cup of whole milk
pinch of sea salt
4 eggs folks (altered ratio from original D. Lebovitz recipe)

Wash and dry rosemary sprigs extremely well. Heat o.o. over low fire. Warning: do not fry the rosemary. Go against the growth of leaves and strip off the rosemary into the oil, transfer infusion into non-reactive vessel, leave at room temperature and cover with cling wrap for minimum of 2 hours. Transfer into refrigerator to chill.

Place cream into freezer to further chill (the bowl in ice water method always seems backwards to me); make custard out of egg yolks, whole milk and sugar. As always, careful to not scramble eggs. Strain custard into cold cream. Strain rosemary from olive oil infusion. Press rosemary leaves against strainer to obtain maximum olive oil output and flavor. Whisk olive oil well into custard/cream. Refrigerate ice cream base for at least 2 hours.

(Now for the home ice cream maker trick – this applies only to machines with built-in compressors: do not pour the mixture into ice cream maker as soon as you turn on the machine. Let the freon do its work for 5 minutes to freeze the bowl, then pour in the mixture and install the dasher. This will always cut churning time by nearly 10 minuets.)

Churn mixture in your ice cream maker according to directions, freeze the soft serve. Place 2 sprigs of rosemary on top, then place plastic cling wrap directly on top of the ice cream prior to sealing the container. This prevents any formation of ice crystals on the surface.

To serve, drizzle some very light olive oil over scoop. Recipe inspired by Humphry Slocombe’s Olive Oil ice cream, as well as O. Mozza’s Rosemary Olive Oil cake & olive oil gelato.

Yes, this recipe is LA Food Blogger’s Tasting Conference (at The Association) Summer ’09 approved:

Click here for a shot by NakedSushi.



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  • I’m kind of wishing you hadn’t posted the recipe. Oil, cream… do I need to know?

    Course, considering how good it tasted, I could really care less how many calories are in it. Bring on the fat!!! I’ll bite (and re-bite) every time.

  • This was very tastee indeed. Maybe we see a Sinosoul Ice Cream Shop shingle soon?

  • Too bad you’re engaged cause I’d marry you for this ice cream 😉 Lucky fiance!

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  • This recipe is SO interesting. I can’t wait to prepare this ice cream!

  • I love the twist on this ice cream idea great job. I wonder what other great things are on this blog…
    .-= Ice Cream Sorbet Maker ´s last blog ..Fav Makeup Removers (& how to use them) =-.

  • Wow, that recipe sounds very delicious and i also try it asap. I love ice cream a lot as it is a very delicious dessert. Thanks for such a nice post.
    .-= ice cream´s last blog ..New Website Design =-.

  • Nice post, i’ll try this recipe tonight. Thanks!

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  • Incredible! This blog looks exactly like my old one! It’s on a completely different topic but it has pretty much the same page layout and design. Great choice of colors!

  • Magnificent web site. A lot of helpful information here. I’m sending it to several friends ans also sharing in delicious. And obviously, thank you for your effort!

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