LEMON OLIVE-OIL ICE CREAM
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex: creamy, sweet, tart and a little savory thanks to olive oil and a bit of salt. If you'd like, serve scoops with a drizzle of olive oil and a sprinkle of flaky sea salt and lemon zest.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.
- Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
- Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.
- Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 105 milligrams, Sugar 19 grams
LEMON-ROSEMARY OLIVE OIL CAKE WITH BLACKBERRY-RASPBERRY ICE CREAM AND A BLACK SEA SALT SUGAR COOKIE
Steps:
- For the blackberry-raspberry ice cream: Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer.
- Whisk the eggs in a bowl. When cream mixture reaches 130 degrees F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170 degrees F. Remove from the heat and pour the custard through a fine-mesh sieve.
- Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
- Meanwhile, combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-third. Let cool.
- When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze.
- For the lemon-rosemary olive oil cake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray.
- Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified.
- Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl.
- In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary.
- Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan.
- Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans).
- Cool to room temperature on a rack, then remove the cake from the pan.
- For the lemon-rosemary glaze: In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
- For the candied lemon peel: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat.
- Using a vegetable peeler, peel the zest from the lemons; slice thinly.
- Blanch the lemon zest twice in boiling water, changing the water in between. After the second blanching, strain and add the lemon zest to the simple syrup.
- Bring the simple syrup to a boil, then turn off the heat and let the lemon zest sit in the simple syrup until translucent and cooled.
- For the black salt sugar cookies: In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms.
- Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes.
- Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter.
- Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar.
- Bake in a 350-degree oven until golden brown at the edges, 12 to 14 minutes.
- For the raspberry coulis: Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool.
- For the passion fruit coulis: Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool.
- To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel.
- Serve with the two coulis and the ice cream and cookies on the side.
NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE
At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn't require an ice-cream maker. Instead, a sweetened condensed milk base, flavored with olive oil, is lightened with whipped cream and frozen. Once this fluffy mass is firm and scooped, the silky texture will make you think: Why does anyone churn at all? The hot fudge sauce, with its chewy texture and deep, chocolaty flavor, is as easy to make and uses up the other half of a 14-ounce can of sweetened condensed milk.
Provided by Eric Kim
Time 3h25m
Yield 1 quart ice cream and 3/4 cup sauce
Number Of Ingredients 8
Steps:
- Make the ice cream: In a medium bowl, whisk together the sweetened condensed milk, olive oil and salt until well combined.
- In a separate larger bowl (or in the bowl of a stand mixer), whisk the heavy cream by hand or with a hand or stand mixer until stiff peaks form. When you lift the whisk out of the bowl and flip it over, a peak of whipped cream should stand upright without flopping over. Add a dollop of the whipped cream to the smaller bowl with the condensed milk and stir vigorously to help loosen the condensed milk mixture.
- Add the lightened condensed milk mixture to the whipped cream and, using a rubber spatula or large metal spoon, gently combine the two components by dragging the utensil under and over the mixture, scraping the sides and bottom of the bowl as you go. Repeat this folding to fully incorporate the cream while maintaining its air bubbles.
- Transfer to an airtight container and freeze until firm, at least 3 hours or overnight.
- Make the hot fudge sauce: To a small microwave-safe bowl, add the sweetened condensed milk, chocolate and salt. Microwave on high in 30-second increments until the chocolate is completely melted, 30 to 60 seconds total. Add the olive oil and stir vigorously until smooth. Alternatively, heat the condensed milk, chocolate and salt in a small saucepan over medium, stirring occasionally, until the chocolate is melted, then turn off the heat and stir in the olive oil.
- To serve, let the ice cream sit at room temperature to thaw for at least 10 minutes before scooping, then top with the hot fudge sauce. The hot fudge can be refrigerated in an airtight container for up to 5 days; microwave right before serving until loose enough to dollop over the ice cream. The ice cream can be frozen for up to 1 month.
OLIVE OIL ICE CREAM
My well-meaning hostess, knowing that I had come to Italy to sample chocolate and gelato, planned a special dinner in my honor. As we drove up the mountain to the restaurant, she turned to me and said, "We've arranged a special dinner just for you. Each and every course is going to have chocolate in it!" Gulp. Dinner was, um, interesting, and chocolate was indeed incorporated into each and every course-except for dessert! However, the chef presented us with a selection of ice creams, including one flavored with a fruity, locally pressed olive oil. Olive oil ice cream pairs remarkably well with summer fruits such as strawberries and apricots, and if you use a fruity Spanish Arbequina olive oil, you'll find this ice cream is sublime drizzled with Lean Chocolate Sauce (page 165) too. Be sure to try it flecked with a few grains of coarse sea salt over the top.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 6
Steps:
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it's well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- For Lemon-Olive Oil Ice Cream, very, very finely grate the zest of 1 lemon, preferably unsprayed, into the olive oil and warm it gently. Remove from the heat and let it infuse while you make the custard. Whisk the oil along with the zest into the ice cream custard.
- To make Honey-Roasted Apricots to serve along with Olive Oil Ice Cream, for 6 servings, split 12 fresh apricots in half and remove the pits. Arrange them cut side down in a baking dish and drizzle with 3 tablespoons (45 ml) honey, 6 tablespoons (90 ml) white wine, and 1/2 vanilla bean, split lengthwise. Bake, uncovered, for 20 minutes, or until the apricots are tender, basting them with their juices midway during baking. Serve the apricots warm or at room temperature with a scoop of Olive Oil Ice Cream and some French Almonds (page 189).
LEMON OLIVE OIL ICE CREAM
Make and share this Lemon Olive Oil Ice Cream recipe from Food.com.
Provided by abass47
Categories Frozen Desserts
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- heat milk to poiling point and stir in sugar until dissolved. Chill mixture in refrigerator for 1-2 hours.
- Place mixture in blender. Add lemon zest and juice. Mix well.
- Add olive oil in batches until incorporated. Chill in refrigerator 1-2 hours.
- Freeze mixture in shallow pan. Still several times and refreeze.
Nutrition Facts : Calories 508.3, Fat 31, SaturatedFat 6, Cholesterol 12.2, Sodium 49.5, Carbohydrate 56.5, Fiber 0.1, Sugar 56.6, Protein 4
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OLIVE OIL ICE CREAM RECIPE - FOOD & WINE
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Category DessertTotal Time 12 hrs 55 mins
- Stir together sugar, powdered milk, and xanthan gum in a small bowl. Whisk together milk and corn syrup in a medium saucepan. Add sugar mixture, and whisk until smooth. Heat mixture over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in cream. Cover and chill at least 6 hours. For even better texture and flavor, chill mixture up to 24 hours. Base can be stored in an airtight container in freezer for up to 3 months; thaw completely before using.
- Whisk together chilled base, olive oil, and kosher salt until well combined. (There will still be little droplets of oil on the surface.) Pour mixture into freezer bowl of a 11/2-quart electric ice cream maker, and proceed according to manufacturer’s directions until ice cream has the texture of soft-serve, about 35 minutes. (Instructions and times may vary.)
- Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with olive oil and flaky sea salt.
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