Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
6 Mins
Cook Time
12 Mins
Freeze Time
25 Mins
Chill Time
2 Hours
Yield
Makes 6 cups

It's a splurge with heavy cream and half-and-half, but oh so worth it.

How to Make It

Step 1

Combine first 3 ingredients in a 3-quart heavy-bottom saucepan over medium-high heat. Bring to a simmer, stirring constantly until sugar dissolves. Remove from heat.

Step 2

Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place egg yolks in top half of double boiler. Slowly whisk in hot half-and-half mixture. Cook, whisking constantly, 6 minutes or until mixture reaches 160° and thickens enough to coat the back of a spoon.

Step 3

Remove from heat; strain through a fine wire-mesh sieve to remove any lumps, if necessary. Stir in heavy cream. Whisk in olive oil. Refrigerate until completely cold.

Step 4

Freeze in an ice-cream maker according to manufacturer's directions.

The Inn at Little Washington, Washington, VA

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