You might be wondering, Does this De Rustica Extra Virgin Olive Oil ice cream really taste good? The answer is yes. Choose a light-bodied, fruity extra virgin olive oil rather than a heavy, peppery one.
Makes about 3½ cups
- 1 3/4 cups whole milk
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ½ cup plus 2 Tbsp. sugar
- 4 large egg yolks
- ¼ cup De Rustica Estate Delicate extra-virgin olive oil
- An ice cream maker
Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in De Rustica Estate Delicate extra virgin olive oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.
DO AHEAD: Ice cream can be made 1 week ahead. Keep frozen. Makes about 3½ cups
Recipe by Larry McGuire
Photograph by Matt Duckor