Try a savory version of the Italian classic, Olive Oil Ice Cream. Photo courtesy Canard Inc.
Recipe: Olive Oil Ice Cream With Shaved Parmesan Cheese
A Sweet-And-Savory Ice Cream
The first time we had olive oil ice cream, it was at Mario Batali’s New York City restaurant, Otto. Meredith Kutzman, the pastry chef, had a trio of incredible ice creams. But the one we remember is olive oil: Who knew?
Wow dinner guests with this unexpected and delicious savory ice cream. Olive oil ice cream is similar to vanilla (or mascarpone or crème fraîche ice cream, two of our favorites from Il Laboratorio del Gelataio) but with a fruity olive oil taste. It’s often garnished with fleur de sel.
This recipe is adapted from David Lebovitz’s book of ice cream recipes, The Perfect Scoop by caterer Canard Inc., which chooses to garnish the ice cream with freshly-shaved Parmesan cheese.
On The Menu:
Olive Oil Ice Cream With Shaved Parmesan
Olive oil gelato with a sprinkle of sea salt is an Italian classic. Try this savory version as an appetizer on a hot summer night or as a palate cleanser between courses.
This recipe is barely sweetened: It uses a scant half cup of sugar, which is about half the amount of a sweet ice cream. It‘s terrific with fresh fruit, or topping a slice of pie.
Be sure to use a fruity (as opposed to peppery or grassy) olive oil that’s fresh (i.e., it hasn’t been sitting on the shelf for a year. Learn more about the different flavor profiles of olive oil.
A fresh olive oil is delicious to drink (we know, as we follow the government’s healthy heart guidelines and drink two tablespoons a day). So to add to the festivity of this recipe, consider serving an olive oil chaser in a shot glass.
Makes one quart.
- 1-1/3 cups whole milk
- 1/2 cup sugar
- Pinch of salt
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup fruity olive oil
- Fresh-shaved Parmesan cheese for
- Alternate garnish: Fleur de sel or
flavored sea salt
(you can buy sea salt flavored with
balsamic, coconut, espresso, ginger,
lemon, lime, merlot, rosemary and
- Warm milk, sugar and salt in medium saucepan.
- In separate bowl, whisk together egg yolks.
- Pour cream into large bowl and set a mesh strainer on top.
- Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan. Stir mixture constantly over medium heat with heatproof spatula, scraping the bottom as you stir, until mixture thickens into custard and coats the spatula.
- Pour custard through strainer and stir it into cream.
- Whisk olive oil into custard vigorously until it’s well-blended, then stir until cool over an ice bath.
- Freeze in an ice cream maker, as directed by manufacturer. Store in freezer. Use 1” size scoop to make cones and garnish with shaved Parmesan.
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Recipe courtesy Canard Inc. Other material © copyright 2005-
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