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.
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!