Basil and Olive Oil Ice Cream
Ingredients
- 250ml (1 cup) whole milk
- 150g (3/4 cup) granulated sugar
- 500ml (2 cups) heavy cream
- Handful of fresh basil leaves (about 20g / 3/4 oz), roughly chopped
- 4 large egg yolks
- Pinch of salt
- 60ml (1/4 cup) extra virgin olive oil
Instructions
Step 1: Preparing the Basil Infusion
In a medium saucepan, combine the whole milk, 200ml (3/4 cup) of the heavy cream, and the chopped basil leaves. Heat gently over medium heat until it begins to steam, but do not let it boil. Remove from heat and let the basil steep in the milk mixture for 30 minutes to enhance its flavor.
Step 2: Mixing the Ice Cream Base
After the basil has infused for 30 minutes, strain the mixture through a fine mesh sieve into a mixing bowl, discarding the basil leaves. Return the mixture to the saucepan and add half of the sugar, stir until dissolved.
Step 3: Making the Custard
In a separate bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until light and creamy. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, to temper the eggs. Return the mixture to the saucepan.
Step 4: Thickening the Custard
Cook the egg mixture over low heat, stirring continuously with a spatula, until it thickens slightly to coat the back of a spoon. Ensure it does not boil. This should take approximately 8-10 minutes.
Step 5: Combining Olive Oil and Cream
Once thickened, remove the custard from the heat and pass it through the sieve again into a clean mixing bowl. Stir in the remaining 300ml (1 1/4 cups) of heavy cream and the olive oil, mixing thoroughly for a smooth consistency.
Step 6: Chilling the Mixture
Allow the mixture to cool to room temperature, then cover with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight to develop the flavors further.
Step 7: Freezing the Ice Cream
Take the chilled custard and process it in your ice cream maker according to the manufacturer’s instructions. Once it has reached a soft-serve consistency, transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2 hours until firm.
Step 8: Serving
Serve your Basil and Olive Oil Ice Cream scooped into bowls or cones. Optional garnishes include a drizzle of olive oil or a sprig of fresh basil.
Congratulations on crafting this remarkable Basil and Olive Oil Ice Cream! It is a dessert that marries the aromatic flavors of basil with the luxurious texture of olive oil, reinventing the conventional ice cream experience. This treat is sure to amaze family and friends with its balanced flavor profile and creamy texture. Enjoy this delightful creation, and don’t hesitate to experiment by incorporating your own twists, such as a hint of lemon zest or a sprinkle of sea salt, for added nuance. Savor each spoonful of this unique ice cream and cherish the compliments that follow!
