No Churn Olive Oil Ice Cream With Hot Fudge Recipes

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NO-CHURN OLIVE OIL ICE CREAM WITH HOT FUDGE



No-Churn Olive Oil Ice Cream With Hot Fudge image

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

2/3 cup sweetened condensed milk (7 ounces)
2 tablespoons fruity extra-virgin olive oil (see Tip)
3/4 teaspoon kosher salt (Diamond Crystal)
1 1/2 cups heavy cream
2/3 cup sweetened condensed milk (7 ounces)
2 ounces bittersweet chocolate, coarsely chopped (1/2 cup)
1/4 teaspoon kosher salt (Diamond Crystal)
1 tablespoon fruity extra-virgin olive oil

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.

NO-CHURN ICE CREAM



No-Churn Ice Cream image

Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender. It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve. If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield 1 1/2 pints

Number Of Ingredients 8

6 large egg yolks
1/2 cup/100 grams granulated sugar
1/2 cup/79 milliliters light corn syrup (or substitute 1/3 cup agave or honey)
1/4 teaspoon fine sea salt
3 cups/710 milliliters heavy cream
3 ounces/85 grams cream cheese, cubed, at room temperature
1/3 cup/79 milliliters whole milk
Your flavoring of choice (see note)

Steps:

  • In a large bowl, whisk together yolks, sugar, corn syrup, and salt until smooth.
  • In a medium saucepan over medium heat, bring cream to a simmer.
  • Whisking yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thicken enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Remove from heat, whisk in cream cheese, then strain into a heatproof bowl.
  • Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into a loaf pan or a gallon-sized resealable plastic freezer bag. Freeze at least 3 hours or overnight (or up to 1 week).
  • If you used a pan, fill your sink with hot water and set pan in the water to loosen the ice cream, or cut away the plastic bag from ice cream. Using a big knife, cut chunk of ice cream into 2-inch cubes and put them in a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

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