Name: Rosemary Olive Oil Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 295 min
Ingredients: 2 cups half-and-half, or 1 cup whole milk and 1 cup heavy cream; 1 teaspoon vanilla extract; 5 large egg yolks; 1 cup sugar; ¼ teaspoon kosher salt; ½ cup rosemary olive oil (preferably Agrumato-style olive oil, like Olive Hill Farm's)

This is Taylor Yamashiro’s go-to recipe, using one of her Agrumato-style olive oils that’s pressed at the same time with other fresh ingredients. This version uses Olive Hill Farm’s rosemary olive oil, combining herbal aromatics for an ice cream you won’t commonly see in the markets. As summer fades, the oil content in perennial herbs comes to a peak, making rosemary pressed with the fall harvest of olives, particularly seasonal.

Ingredients

2 cups half-and-half, or 1 cup whole milk and 1 cup heavy cream
1 teaspoon vanilla extract
5 large egg yolks
1 cup sugar
¼ teaspoon kosher salt
½ cup rosemary olive oil (preferably Agrumato-style olive oil, like Olive Hill Farm’s)

Instructions

In a medium-large saucepan, combine the half-and-half and vanilla extract over medium heat to a low simmer, stirring to keep a skin from forming.
Meanwhile, in a large bowl, whisk together egg yolks, sugar and salt until the yolks are creamy and thick and the sugar has dissolved, achieving the ribbon stage.
When the cream is at a simmer, add a ladleful to the yolk mixture to temper while whisking, then add all the cream and whisk to combine. Reduce heat to low and slowly add the yolk and cream mixture back to the saucepan.
Using a heatproof spatula, stir the mixture, until the liquid has thickened and reached a temperature of 165°F, about 5 minutes. Do not overheat.
Transfer to a medium bowl, whisk in the olive oil and cover with plastic wrap directly on top to prevent a skin from forming.
Chill for at least 4 hours or overnight, then churn into ice cream following the manufacturer’s instructions for your preferred ice cream maker.
Garnish with a small sprig of young rosemary or a few fresh rosemary flowers (optional).

Notes

Note: If the olive oil solidifies in the fridge overnight, warm the olive oil and cream mixture for 15 seconds in the microwave, then whisk until the mixture comes smoothly back together.