Olive Oil Ice Cream- The GAIA Health Blog

Olive Oil Ice Cream

On 08.16.13 • In Chef's Cookbook, Featured Articles • by Doug Wallace

Before you say "ewwwwwwww", you have to keep in mind that you have to make this recipe with an extremely high quality olive oil, which will give the ice cream a sweet, smooth, and subtly fruity flavor

I might suggest trying to find an olive oil is made from kalamata olives grown in Kalamata, Greece. The best are made entirely by hand and contain no artificial flavorings, added filler oils, or preservatives. The best are cold-pressed to retain the most flavor possible.

Kalamata olives are smooth, plump, and fleshy, and can get so deeply purple that they appear almost black. They're famous for their richness and at times almost fruity flavor.

Still interested? Then continue on………

Good Olive Oil is like good wine

….in that it is an acquired taste. When you find a quality brand that you love, it will be a gazillion miles away from you typical Whole Foods and Spectrum brands

Now that I can get at grass fed milk and cream, and have got into this "healty ice cream" thing after purchasing an Cuisinart Ice Cream Maker, along with a quality wild raw honey, I'm saying YOU HAVE TO TRY THIS STUFF!!!!…..

Ingredients

3 Egg Yolks from pasture raised eggs, whisked in a medium-sized bowl
2 Cups Whole Grass Fed Milk (AVOID COMMERCIAL DAIRY)
1 Cup Grass Fed Cream (AVOID COMMERCIAL DAIRY)

1/2 Cup Ultimate Sweetener Birch Tree Xylitol
(the original recipe calls for sugar, but I find this sweetener made from birch trees to be the best sugar alternative out there)

1/2 Cup Quality Olive Oil
1/4 Cup Raw Wild Honey
3/4 Teaspoon Pink Himalayan Salt
1/2 Teaspoon Vanilla Extract

Instructions

Heat the milk, cream, xylitol, honey, and salt in a medium-sized thick-bottomed saucepan over low heat until the mixture becomes hot, but not boiling. Remove from heat and gradually drizzle 2 cups of the milk mixture into the bowl with the egg yolks, whisking constantly.

Once the 2 cups have been incorporated, pour the egg yolk mixture back into the saucepan, still whisking. Place the pan back onto the stovetop and cook over the lowest heat setting, whisking constantly, until the mixture has thickened, (about 5-10 minutes). Remove from heat, and whisk in the olive oil and vanilla extract until fluidly combined. Allow to cool to room temperature, then cover and refrigerate for 4 hours or overnight.

When you are ready to make the ice cream, prep your ice cream machine according to the manufacturer's directions. Remove the ice cream mixture from the refrigerator. There may be some separation between the olive oil and the rest of the mixture, this is totally fine. Just give it a good whisking right up until the moment you pour it into your ice cream maker.

Allow the ice cream maker to churn according to the manufacturer's directions , or until the mixture begins to freeze up and thicken considerably. Empty/scoop the ice cream into a freezer-safe container. Seal it, place it in the freezer, and allow it to freeze for 4 hours before serving.

Be adventurous, give it a try!!!!!!

.…..recipe inspired by and photography from the Adventures In Cooking Blogspot

~stay healthy~

click here or the photo below to see all my articles in "The Healthy Chef's Corner"

Doug Wallace

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