try Olive Oil Ice Cream This fruitful, healthful oil adds a unique flavor to f ozen treats. Common in Italy, olive oil ice cream might seem an odd concoction to stateside tastes. Isn’t olive oil used for dressing, dipping, drizzling and sautéing? Yes, of course! But when mixed in to a cold, creamy blend of ice cream, olive oil adds a wonderful subtle floral flavor. Plus, you get the oil’s health benefits, such as antioxidants and healthy fats.
The Recipe Yield: 4 servings ⁄₃ cup sugar ⁄₃ cup heavy cream 1 cup half-and-half 4 egg yolks, beaten 1⁄₃ cup extra-virgin olive oil* Sea salt, optional garnish 1 1
Ice cream maker
1. D issolve sugar, heavy cream and half-and-half in a pot over medium heat; stir until sugar has melted. Add egg yolks in a slow but steady stream, stirring with a whisk until yolks are incorporated. 2. Continue heating and stirring over medium heat until mixture thickens slightly and coats the back of a wooden spoon, 8–10 minutes. Optionally filter mixture through sieve to remove any small egg yolk solids. 3. Add olive oil; stir to combine. Cool mixture overnight. 4. Before putting into ice cream maker, if mixture has separated from oil, stir to remix. Pour mixture into ice cream maker, and follow manufacturer’s instructions. Serve scoops with a dash of sea salt. Recipe courtesy of Jennifer Che, tinyurbankitchen.com. PER SERVING: 422 cal; 5g prot; 36g fat; 21g carb (20g sugars); 41mg sodium; 0g fibe
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Don’t skimp on the quality of olive oil. Use a light-bodied, fruity, floral variety for best results. Ask an expert at your local store for suggestions.
Nutritional value calculated on supertracker.usda.gov.
40 Summer 2016 / Live Naturally
LISOVSKAYA NATALIA/SHUTTERSTOCK
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