Olive Oil Ouch Cream!

Ooohweee, ouchy, brain freeze!

Olive Oil Ice Cream? It sounds strange to you? Understandable. Though, you won't be disappointed if you try it. Follow this recipe and you'll be sure to win many foodies' hearts with its deliciously creamy goodness. I certainly did! See below for Pistachio Ice Cream. - xoxox Nikki

INGREDIENTS:
3 cups whole milk
1 cup heavy cream
6 large egg yolks
1 cup sugar
1/2 cup cold-pressed fruttato olive oil*

*I used all organic ingredients except the olive oil. Make an omelet with unused egg whites!

GETTIN' DIRTY!:
1. Add milk and heavy cream into a medium saucepan and set over medium flame. Bring it just to a simmer, stirring occasionally, and remove from heat.

2. While heating milk and cream, whisk egg yolks in a large mixing bowl until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/2 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F with a candy/fry thermometer, approximately 5 minutes. (If you don't have a thermometer, note that it's about done when the mixture coats the back of a wooden spoon.) Strain the mixture through a sieve into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid (at least one hour). Cover and store up to overnight.

3. Pour into an ice cream maker and process for 35 minutes. Freeze for 3 to 4 hours to allow ice cream to harden before serving.

4. Garnish with a few drops of olive oil, sprinkle of sea salt (trust me, do it), a few toasted pine nuts, and a sprig of rosemary.


PISTACHIO ICE CREAM:
Follow recipe above with these adaptations for a superior ice cream:
1. Replace olive oil with cold-pressed pistachio oil, e.g. La Tourangelle Gourmand Pistachio Oil (I found it at Wholefoods).

2. Mix in a teaspoon of pure vanilla extract (Thank you, Bonni, for her homemade extract!)

3. Add chopped pistachios during last 5 minutes of processing in ice cream maker. (I measured approximately 1 cup of whole pistachios before chopping, which I also shelled and washed first to relieve some of the extra saltiness.)

4. Garnish with a few chopped pistachios for prettiness.

Bon apetito!