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Olive Oil Ice Cream

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 6 mins
Cook time 12 mins
Freeze time 25 mins
Chill time 2 hrs
Yield Makes 6 cups
It's a splurge with heavy cream and half-and-half, but oh so worth it.

Ingredients

  • 1 1/2 cups half-and-half
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  • 8 egg yolks
  • 3 cups heavy whipping cream
  • 1 cup extra virgin olive oil

How to Make It

  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.

  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.

  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.

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