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Rosemary Olive Oil Ice Cream.

Rosemary Olive Oil Ice Cream

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Rosemary olive oil gives this custard-based ice cream an herbal flavor.
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Prep Time:15 minutes
Cook Time:15 minutes
Additional time:4 hours 30 minutes
Total Time:4 hours 55 minutes
Course: Dessert
Season: Fall
Servings: 6 SERVINGS, ABOUT 1 QUART
Author: Taylor Yamashiro

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a medium bowl, whisk in the olive oil and cover with plastic wrap directly on top to prevent a skin from forming.
  6. Chill for at least 4 hours or overnight, then churn into ice cream following the manufacturer's instructions for your preferred ice cream maker.
  7. 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.