Fruity Oil Ice Cream Recipes
FRUITY OIL ICE CREAM
Provided by Alton Brown
Categories dessert
Time 4h37m
Yield approximately 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes. Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below.
- Pour into an ice cream maker and process according to the manufacturer's directions, approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.
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2019-06-20 It might sound unusual, but olive oil ice cream is pretty incredible. The texture is rich and creamy, with a hint of fruity olive oil flavor. For best results, use a fresh, light, and fruity olive oil as opposed to a peppery one. Try this olive oil ice cream recipe …
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- In a medium-sized saucepan, bring the half-and-half and vanilla to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top.
- Meanwhile, vigorously whisk together the yolks, sugar and salt for around 30 seconds, until the yolks are creamy and thick, which means the sugar has dissolved (this is also known as the ribbon stage).
- Once the cream reaches a gentle simmer, slowly pour or ladle it into the yolks while whisking. Turn the heat to low and return the mixture to the saucepan, scraping everything from the bowl with a spatula.
- Using a spatula or wood spoon, stir the mixture for several minutes in a figure 8 motion, until the liquid has thickened slightly, approximately 5 minutes. If you want to use a thermometer, the temperature should read 165 degrees F.
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- Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175ºF, 5 to 7 minutes. Strain the mixture through a fine-mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40ºF or below.
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