Extra virgin olive oil ice cream to die for
TikTok user @HiMyNameIsSherrie blew up the social media platform recently when she shared a video of the unusual combination of vanilla ice cream, extra virgin olive oil and Himalayan pink sea salt, claiming everyone has been eating their ice cream wrong.
Before you dismiss the idea as just another Gen Z trend, you might want to give it a try. While the ice cream triggers sensations of cold and sweet and the salt brings a subtle, savoury element, the olive oil ties it all together to provide a luxurious mouthfeel.
Olive oil ice cream and gelato desserts have been served in high-end restaurants around the world for years. But unlike your more complicated sweets, this one is simple enough for you to make at home. All you need are three ingredients: two scoops of vanilla ice cream, a sprinkle of sea salt and a drizzle of quality extra virgin olive oil. You can also experiment and use it with other flavours, including chocolate or caramel ice cream.
If you’d like to stretch those culinary muscles a bit more, you can make your own olive oil ice cream from scratch. Try the below recipe from Australian olive oil producer Cobram Estate, which uses their light extra virgin olive oil as a key ingredient. One thing to note: you’ll need an ice cream machine to make it. If you don’t have one or can’t borrow one, stick with the original three-ingredient combo. It’ll change your life. Just ask Sherrie.
Extra virgin olive oil ice cream
Prep time 30 minutes
Cook time 30 minutes
3 cups whole milk
1 cup heavy cream
1 tsp salt
½ cup plus 2 tbsp granulated sugar
5 large egg yolks
⅓ cup sweetened condensed milk
½ cup Cobram Estate Light Extra Virgin Olive Oil
1 tsp vanilla extract
¼ cup buttermilk
6 fresh figs
1. Combine whole milk, heavy cream, salt and half a cup of granulated sugar in a saucepan and heat on medium-high, stirring to dissolve sugar. Heat until it just comes to a simmer then immediately remove the pan from the heat.
2. Whisk together egg yolks and the remaining 2 tablespoons of granulated sugar for 1-2 minutes until pale. In a slow and steady stream, pour half a cup of the hot milk mixture into the yolks. Whisk continuously to avoid scrambling the egg. Once combined, slowly stream in the remaining milk mixture in the saucepan while whisking. Cook over medium heat, stirring constantly with a wooden spoon for 3-4 minutes or until the mixture is thick enough to coat the back of the spoon and has a custard-like consistency.
3. Strain through a fine mesh sieve into a medium bowl that’s been set over a large bowl of ice water. Whisk in condensed milk, olive oil and vanilla and let cool for about 30 minutes, stirring occasionally. After 30 minutes, whisk in buttermilk. Transfer mixture to the fridge and chill for at least 4 hours, or preferably overnight, to allow the flavours to mature.
4. Pour the mix in to the ice cream machine and follow the instructions given. Once it’s churned, pour into a loaf pan lined with baking paper and transfer to the freezer to set for up to 4 hours. Once ready, serve with fresh figs.