Tuesday, July 7, 2015

Extra-Virgin Olive Oil Ice Cream with Modena Balsamic Glaze

This recipe will provide you with a mild, creamy ice cream that goes perfectly with the intense, aromatic bursts of balsamic flavor.

Makes: 1 ½ Quarts               Time: 30 minutes                    Difficulty Level: Easy

·      2/3 cup STAR Extra Virgin Olive Oil
Extra-Virgin Olive Oil Ice Cream
Extra-Virgin Olive Oil Ice Cream
·      3 cups whole milk
·      6 egg yolks
·      1 cup sugar
·      2 teaspoon vanilla extract
·      1 cup heavy cream
·      1 teaspoon kosher salt
·      4 teaspoons STAR Modena Balsamic Glaze

1.     Beat the egg yolks with the sugar in a bowl until it dissolves to form a smooth mixture.

2.     Heat the milk to 115 ºF and add the above mixture. Stir well over the heat until it thickens.

3.     When you’ve got a smooth mixture, take it off the heat and add the olive oil slowly. Mix until it dissolves. Add vanilla, salt, and cream and beat until combined.

4.     Place in a bowl and leave to cool.

5.     Once it’s cold, freeze for at least 5 hours. You need to stir it every hour to stop any ice crystals forming if you want creamy ice cream.

6.     Take out of the freezer to soften a while before serving and drizzle with the balsamic glaze and some sugar to decorate and add some contrast.


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