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

Mia Ponce and Patrick O'Connell
Recipe by Coastal Living December 2012

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
6 mins
cook:
12 mins
freeze:
25 mins
chill:
2 hrs
total:
2 hrs 43 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Source

The Inn at Little Washington, Washington, VA

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