Description
Creamy Olive Oil Ice Cream
Ingredients
Scale
- 1 ¼ cups Heavy Whipping Cream
- 4 Egg Yolks
- 1 ½ cups Whole Milk
- ½ cup Granulated Sugar
- Pinch Kosher Salt
- ½ cup Light Extra Virgin Olive Oil
- 1 ½ cups Peeled Peach Slices (fresh or thawed if frozen)
- ¼ cup Granulated Sugar
- 1 teaspoon Lemon Juice
Instructions
- Prepare an Ice Bath.
- Whisk the Egg Yolks.
- Heat the Milk Mixture.
- Temper the Egg Yolks.
- Cook the Custard Base.
- Strain the Custard.
- Incorporate the Olive Oil.
- Chill the Ice Cream Base.
- Prepare the Peach Ripple.
- Churn the Ice Cream.
- Layer with Peach Ripple.
- Freeze Until Firm.
- Store Extra Peach Ripple.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Olive Oil Ice Cream, Summer Dessert, Peach Ice Cream