Ice cream with olive oil and sea salt

Recipe of ice cream with olive oil and sea salt

Ice cream with olive oil and sea salt is a delightful and sophisticated dessert that combines the richness of olive oil with the subtle saltiness of sea salt to create a unique flavor experience. Here’s how you can make it.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 cup extra virgin olive oil
• Sea salt flakes, for garnish

Preparation

1. In a saucepan, heat the heavy cream and whole milk over medium heat until it starts to simmer. Remove from heat.
2. In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thickened.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
5. Remove from heat and stir in the extra virgin olive oil until well combined.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until completely cold.Once chilled,
8. churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a freezer-safe container, smooth the top with a spatula, and sprinkle with sea salt flakes.
10. Cover the container with a lid and freeze the ice cream for at least 4 hours or until firm.
11. Serve the olive oil and sea salt ice cream scoops in bowls or cones, garnished with additional sea salt flakes if desired.
12. This unique ice cream is creamy, luxurious, and has a subtle savory note from the olive oil and sea salt, making it a perfect ending to any meal.

Enjoy!