Olive oil ice cream
A creamy, indulgent treat with a unique twist—extra virgin olive oil. This ice cream blends velvety sweetness with the rich, fruity notes of premium olive oil, creating an unforgettable Mediterranean dessert experience.
Ingredients:
- ½ cup granulated sugar
- 2 spoons of dry milk powder
- 1/4 teaspoon xanthani
- 2 tablespoons light corn syrup
- 1+1/3 cups whole milk
- 1+1/3 cups of dairy cream
execution:
- Mix Dry Ingredients: In a small bowl, combine the sugar, milk powder, and xanthan gum, and mix thoroughly.
- Combine Corn Syrup and Milk: Pour the corn syrup into a medium-sized pot and stir in all the milk. Gradually add the sugar mixture, whisking vigorously to ensure a smooth consistency.
- Heat the Mixture: Place the pot over medium heat. Stir frequently and adjust the heat as necessary to avoid simmering. Continue stirring until the sugar is fully dissolved, approximately 3 minutes. Remove the pot from the heat.
- Add the Cream: Add the dairy cream to the mixture and whisk by hand until the ingredients are well homogenized.
- Chill the Base: Pour the mixture into an airtight container and refrigerate until thoroughly chilled, for at least 6 hours. For optimal texture and flavor, let it rest in the refrigerator for 24 hours. If the base separates during refrigeration, mix it again before use.
