Rosemary and Olive Oil Ice Cream Recipe
User Reviews
4.3
Rosemary and Olive Oil Ice Cream Recipe
Description
This recipe starts by infusing whole milk with fresh rosemary, white and brown sugars, corn syrup, and sea salt over medium heat to extract herbal aroma and dissolve sugars. Egg yolks are whisked and tempered with hot milk before cooking the custard until thick enough to coat a spoon, ensuring a smooth texture. The rosemary is strained out prior to adding heavy cream and extra virgin olive oil, which enrich the custard and add a distinct fruity note.
The mixture is chilled thoroughly before freezing according to an ice cream maker's instructions, producing a smooth, creamy ice cream with elegant herb-infused flavor and subtle olive oil richness.
This dessert yields about one quart and serves eight half-cup portions, providing a delicate balance of sweet, herbal, and fruity flavors uncommon in traditional ice creams.
Store the ice cream in a freezer-safe container with parchment or plastic wrap pressed on the surface to prevent freezer burn. It will remain fresh and flavorful for up to two weeks. For best texture, allow it to soften at room temperature for a few minutes before serving.
Ingredients
- 1 ½ cups milk whole
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons light corn syrup
- Pinch sea salt flaky
- 4 rosemary fresh sprigs
- 5 egg yolk
- 1 ½ cups heavy cream
- 1/3 cup extra virgin olive oil
Instructions
- Combine the whole milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
- Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
- With the mixer running on the Stir setting, very slowly trickle a ladleful of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a fine mesh sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill in the refrigerator for a minimum of 2 hours or overnight.
- Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’, then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.
Notes
- Makes 1 quart, about eight ½ cup servings.
- Store ice cream in a freezer-safe container with plastic wrap or parchment pressed on the surface to avoid freezer burn.
- Keep frozen for up to two weeks for best flavor and texture.
- Allow to sit at room temperature a few minutes before serving to soften slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 385kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 177mg | 59% |
| Sodium | 40mg | 2% |
| Potassium | 133mg | 3% |
| Fiber | 0.02g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 894IU | 18% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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