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Recipes
Olive Oil Ice Cream
Olive Oil Ice Cream
Olive Oil Ice Cream
photo credit: Ev Thomas
For an extra touch to this special dessert serve sprinkled with a little coarse sea salt.
Recipe By:
Chef Marvin Martin, maker of OliOdessa, olive oil
Prep
N/A
|
Total
N/A
|
Serves
4 to 6
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Granita and Frozen Desserts
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Ingredients
2
cups
half and half
1
cup
heavy cream
1/3
cup
sugar
5
egg
yolks
1
vanilla
bean, split lengthwise
6
tablespoons
late-harvest extra virgin olive oil
1
basket
fresh strawberries
3
ounces
bittersweet chocolate, melted
Instructions
In a large bowl beat the yolks and sugar together until they are light and frothy.
Bring the cream, half and half and split vanilla bean to a boil, then remove from heat. Slowly beat the hot cream mixture into the yolk-sugar mixture a little at a time.
Remove the vanilla bean.
Stir the olive oil into the warm custard and chill. Freeze the cold custard in an ice cream freezer according to the manufacturer’s instructions.
Serve the ice cream topped with quartered strawberries, a little melted chocolate and a few drops of olive oil.
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