Olive Oil and Chocolate Chunk Ice Cream
Olive OIl and Chocolate Chunk Ice Cream
Olive Oil and Chocolate Chunk Ice Cream
Serves 4
Gluten and Dairy Free
We found this recipe last Summer in "A Year in My Real Food Kitchen". What a revelation to try an ice cream made from olive oil, which was unexpectedly creamy and had a divine taste - it was consumed so quickly that I forgot to photograph it, but will do so next time we make this!
Ingredients
250 ml (1 cup) almond milk (preferably home made)
250 ml (1 cup) coconut milk
4 large free range egg yolks
100g (½cup) unrefined raw sugar (we used Rapadura, but you could use Maple Syrup or honey)
Good pinch of fine sea salt
⅛ teaspoon of either xantham or guar gum
60 ml (¼ cup) extra-virgin olive oil (or a milder one if you prefer)
30g dark chocolate, roughly chopped or melted to swirl through the ice cream mixture.
AND THIS IS WHAT YOU DO....
- Combine almond and coconut milk in a medium saucepan over medium-high heat. Bring slowly up to just below boiling point, stirring occasionally to prevent milk from catching on the bottom of the pan.
- In a large heatproof bowl, whisk egg yolks, sugar and salt until thick and pale. When the milk has nearly come up to boiling point, pour a little over the yolks while whisking constntly, then whisk in the rest.
- Pour the whole lot back into the pan, turn heat down to medium and return to heat. Cook while stirring constantly with a wooden spoon, for 5-6 minutes or until mixture thickens and coats the back of your spoon.
- Remove from heat and strain through a fine sieve set over a clean bowl.
- Whisk in olive oil in a steady stream, then set aside until cool, stirring occasionally to prevent a skin forming on the surface. This bowl can be placed inside a large one filled with ice to speed up the cooling process. The ice cream will then be ready for churning.
- Churn the ice cream according to manufacturers directions until nearly frozen and then stir through chopped chocolate. Transfer to lidded container and freeze.
- It is suggested that this ice cream has a short shelf life of no more than a week in the freezer, but it is so good, it is likely that it will all be consumed long before then!
- If you don't have an ice cream machine, simply pour the custard mixture into a loaf tin and freeze for one hour untill the edges are starting to freeze. Beat with an electric mixer or whisk, return to the freezer and repeat a further 2-3 times before stirring through roughly chopped chocolate and returning to the freezer for 2 hours. The texture will be different to the results from an ice cream maker, but delicious nevertheless.