Once upon another time, a bunch of abandoned egg yolks sat purposeless in my fridge. I couldn’t bring myself to trash them without a cooking effort. I sat wondering, what is a good recipe for 5 or so egg yolks? Well, custard came to mind. I decided I didn’t want just a regular old vanilla one, no. I knew it was the time to bust-out the ice cream making attachment to my KitchenAid mixer, and go where I had not yet gone before… homemade ice cream. OK, but what flavor?! There are so many I want to make that I could hardly contain myself! I felt like getting creative with a seemingly unconventional dessert ingredient. Enter extra virgin olive oil. What you say? I am aware chocolate and strawberries are still readily available at the store, but I wanted to try something unique, and this dessert does NOT disappoint. I opted to sweeten the deal by topping my EVOO ice cream with roasted honey & vanilla apricots and Himelayen pink salted pistachios. We end up with a rich, creamy and slightly fruity bowl of ideal ice cream love. And here you have it folks…
I luckily had the help of a wonderful ice cream cookbook for guidance, gifted to me by one of my best friends, Dani Ko. If you want to try homemade ice cream, this book is a perfectly inspiring place to start! “The Perfect Scoop“.
In order to make this flavor ‘work’ you can not use anything less than the highest quality extra virgin olive oil, and not every variety is created equal. I had recently bought a new bottle from WeOlive LJ, of course. It is a CA blend called Fandango; sweet, fruity and comprised of a blend of Arbequina and Koroneiki. These are perfect flavors for just such an ice cream. Try your oil to see if it is sweet enough to use in a dessert like this before making! If not, get down to the store and get your sample on. Homemade ice cream itself is not terribly difficult, but very hands-on and doesn’t warrant distractions for at least an hour or so. It takes some time because you have to chill your creation at a couple of points. Also, you are essentially making a traditional, tempered custard on the stove to begin the process. You’ll want to make sure your ice cream maker bowl has already been frozen in your freezer for at least 15 hours (or per directions). It isn’t one for a last min sweet craving, but an awesome end to a long day if you have a little time to spare.
- ½ cup Extra Virgin Olive Oil, (high quality, sweet variety like Arbequina & Koroneiki
- 1⅓ cup whole milk
- 1 cup heavy cream
- 6 egg yolks
- Pinch of salt
- ½ cup sugar
- 6 ripe, fresh apricots, sliced in half, de-pitted
- 1 tsp vanilla extract
- 3-4 T white wine
- 2 T honey
- ½ cup roasted pistachios, de-shelled & crushed
- Himalayan pink sea salt (or regular sea salt!), to taste
- Set up mixer accordingly.
- In a mixing bowl, pour just cream and set a mesh strainer over bowl, set aside.
- On stove in saucepan, warm milk, sugar, salt slowly till just warmed.
- In another medium bowl, whisk egg yolks & slowly pour warm milk mix into yolks whisking constantly (to temper them).
- Then immediately pour/scrape combined egg yolk mix back into saucepan.
- Stir mix over medium heat constantly scraping bottom to make sure no solid begins to stick on pan. Stir until mixture thickens and coats spatula (be careful not to overheat and over-thicken!).
- Pour custard through a mesh strainer atop bowl containing he cream.
- Whisk olive oil vigorously into combined custard/cream mix until well incorporated.
- Stir combined mixture over an ice bath (larger bowl with water and ice) continuously till mixture could down.
- Chill mix in fridge well, about 40 minutes.
- Use cooled mixture in ice cream maker according to directions. (Mine goes in frozen bowl on my Kitchenaid and stirs for about 25 min. Then remove ice-cream with spatula from bowl and put into shallow, airtight container and freeze ice cream to desiree firmness. After about an hour mine was soft-set but good!
- Rinse, halve and de-pit apricots
- in a shallow baking dish, lay apricot halves, face down and drizzle with honey, white wine and vanilla extract.
- Roast in oven on 350 degrees uncovered for about 20 min. (baste with juices halfway through)
- In small pan on stove, slightly heat/roast crushed pistachios adding desired amount of pink sea salt. Remove from heat.
- Dish ice cream, topping with roasted apricots and pistachios!
Use high-quality extra virgin oil, best from a specialty store.
The apricots are an amazing topping and easy to roast in the oven while ice cream firms. Can make apricots ahead and store as well.
The roasted apricots make this delightful, not to mention making your house smell heavenly. The subtle, pink salted pistachios are a great contrast to the sweet, and the olive oil ice cream is smooth and refreshing. I promise this is a winner, and I think a great flavor to try out this summer. I hope you enjoy a bowl soon!Pin It