You know that feeling you get when you experiment in the kitchen and it pays off.. happy and possibly slightly smug face :-D. I saw a gelato which included olive oil in an American recipe book last year and since then I’ve wanted to try to create my own. I also wanted to try making an Orange flavour ice cream as I bought a huge pack of gorgeously vibrant and juicy Spanish oranges this week and they were just calling me to be used to create something delicious.
Orange & Olive Oil Ice Cream
225gm of granulated sugar
750ml of semi skimmed milk
250ml of Double Cream
6 Egg Yolks ( Free Range – British Lion Marked )
160ml of Extra Virgin Olive Oil – I used an intensely fruity version from Bertolli
1 tbsp of Vanilla Bean Paste
Zest of 2 Oranges
Beat your sugar and egg yolks together in a large bowl for about 3-4 minutes.
I used an electric hand mixer – if using a hand whisk you will probably need to beat for longer. The mixture should be pale and creamy. Continue to beat while slowly adding your oil, mix for a few more minutes.
The mixture should be smooth and airy. Now add your milk, cream, vanilla paste and orange zest and beat until combined.
Slowly pour into your ice cream machine and follow your manufacturer instructions.
Remove from the freezer for at least 10 minutes to soften before scooping.
*Please be sure to use eggs stamped with the British Lion stamp or use pasteurised eggs.
I can’t tell you how silky and delicious this was. You could taste the olive oil and it enhanced the flavour of the orange and stopped the ice cream being too rich or sweet. My Other Half was quite pessimistic about how it would turn out but was amazed at how much he enjoyed it.
Fancy trying some other unusual ice cream recipes from fellow food bloggers? Check these links below: