Olive Oil Vanilla Ice Cream
Ingredients
- 1 ½ cups whole milk
- 4 large egg yolks
- ¾ cup granulated sugar
- 3 tablespoons Crown Lily White Corn Syrup
- 1 ½ cups whipping cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Extra virgin olive oil, for serving
- Flaked salt, for serving
PRODUCTS
Instructions
- To a saucepan over low heat add the milk. Bring to a gentle simmer but do not boil.
- In a separate mixing bowl whisk together eggs, sugar & corn syrup until combined. Slowly temper in the milk until fully incorporated.
- Add mixture back to the saucepan & cook over low heat until mixture thickens slightly.
- Strain mixture into a large mixing bowl. Whisk in cream, vanilla & salt. Cover & refrigerate overnight.
- Once the mixture is fully chilled, churn according to your ice cream makers instructions for 20 to 30 minutes.
- Transfer to a freezer safe pan & freeze until solid, about 4 to 6 hours.
- When ready to serve, scoop into a serving glass, finish with a drizzle of olive oil & flaked salt.
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