Olive oil is a celebrated part of Hanukkah, and this olive oil ice cream is a great way to work it into dessert. To balance out the richness of the olive oil, this recipe incorporates a bit of lemon to the treat.
Recipe courtesy of Emily Paster, West of the Loop
- 1 Cup heavy cream
- 1 1/2 Cup whole milk
- 1 lemon, preferably Meyer
- 3/4 Cups sugar
- Pinch salt
- 5 egg yolks
- 1/3 Cup extra virgin olive oil plus more for drizzling
- Flaky sea salt (optional)
Make an ice bath by filling a large bowl with ice and cold water.
Place a medium-sized bowl in the ice bath and add the cream to the bowl so it will be chilled.
Combine the milk, the zest from the lemon, 1/2 cup of the sugar and salt in a medium saucepan.
Heat gently over medium heat, stirring to dissolve the sugar.
Meanwhile, in a bowl, whisk the egg yolks with the remaining 1/4 cup sugar until lightened in color and foamy.
Temper the eggs: gradually ladle 1 cup of the warm milk into the bowl with the eggs while whisking constantly.
If you add the warm milk too quickly or don't get the egg yolks moving, you run the risk of cooking the eggs.
Scrape the warmed egg yolk mixture into the saucepan with the remaining warm milk.
Cook over medium or medium-low heat, stirring constantly until custard thickens, is steamy and reads between 170 and 175 degrees on an instant-read thermometer.
Do NOT let the custard boil.
Pour the custard through a fine-mesh strainer into the chilled bowl of cream.
Add the olive oil and the juice of half the lemon.
Stir the custard to help it cool down quickly.
Once the custard is cool, cover the bowl and refrigerate it for several hours or overnight so that it is very cold prior to churning.
Churn the custard into ice cream in an ice cream maker according to your machine's instructions.
Place in a freezer-safe, air-tight container and freeze until hardened and ready to eat.
Serve with a drizzle of olive oil and a sprinkle of flaky sea salt.