Gourmet Olive Oil Ice Cream Without an Ice Cream Maker

A while back I came across a caption about olive oil ice cream and it grabbed my attention. Who would eat that? I decided that I would like to try it just for kicks, until I read an ice cream maker was used. The more I thought about it ; the more I wanted to make it, so I made a batch using my mixer instead! Seriously people this stuff rocks! This instructable will show you how to make it without an ice cream maker.

Ingredients and Utensils

Modified from: http://www.tinyurbankitchen.com/2010/06/olive-oil-ice-cream.html .

1/3 cup sugar

1/3 cup heavy cream
1 cup half and half
4 egg yolks, beaten
1/3 cup Bertolli Mild Taste Olive Oil
1/4 - 1/2 Cup chopped mixed nuts with sea salt
Mint sprig garnish
Ice optional * this is used for an ice bath to cool the mixture before refrigerating.
Basic tools are needed such as wooden spoon, whisk, mixing bowls, electric mixer or mix by hand, measuring cups, freezable container with a tight lid and sauce pan.
The original recipe called for extra virgin olive oil. I could not find a citrus flavor in the extra virgin and decided on the brand I bought because the label mentioned it had a lighter flavor than extra virgin olive oil. It would be fun to experiment with all the wonderful flavors of the extra virgin olive oils.

Method

Pour heavy cream,half and half, and the sugar into a sauce pan.
Mix well.
Heat the mixture over medium heat until the sugar is dissolved; stirring often using a whisk.

Add Beaten Egg Yolks

Add the beaten egg yolks to the pan very slowly stirring as you pour.
Continue stirring until the egg yolks are thoroughly mixed.
Repeat: continue stirring until the mixture thickens and coats the back of the spoon. (8-10 minutes). Turn off the heat.

Add Olive Oil

Add the olive oil and mix well.

Cooling the Mixture

Cool the mixture over an ice bath or wait until it has cooled and put it in the refrigerator overnight.

Freeze and Mix

The next morning using the mixer I beat it a minute or so.
Then I put the covered mixture in the freezer for about a half an hour.
Then beat it a minute or two and put it back in the freezer for an hour.
I repeated this process about 4 times.
Then I let it freeze for 4 hours and served it when it had the consistency of ice cream.

This is best served the first day. It does freeze quit hard if left in the freezer overnight.

Serving

This ice cream could be topped with fresh fruit, fruit drizzle, caramel, and chocolate just to name a few.
We loved the salted nuts and wished we had caramel to try with it but it was sooooooooo good just with the nuts.

Sunshiine's Final Thoughts

Over the years my sister has inspired me the most in experimenting and trying new things. She has been my mentor and best friend. She is an incredible cook that cooks from scratch. When I was a teenager she taught me how to can and freeze produce from the garden. Last summer she taught me how to find edible mushrooms but I am not brave enough to pursue that adventure again unless she is with me.

This ice cream is incredibly delicious! I am adding it to my favorite family recipes. It is easy to make, the hard part is waiting. This would be a nice desert for a picnic if you have an ice cream maker. It will dazzle your guest.

In closing I would like to thank our instructables company, sponsors, authors, readers, and members; for making this community a great success! Many hours and hard work has been put into making this place the best DIY on the Internet. Have a splendorous day! Sunshiine