Does the thought of olive oil in ice cream make your nose wrinkle? Before this past weekend, that was my experience but having used olive oil in cookies and cake in these past months, I was feeling more adventuresome.
Check out olive oil recipes online and you will find them all pretty much the same. Jenny’s recipe at Nourished Kitchen (here) stands out as more nutritious, so that was my starting point.
While we all love ice cream and watch our nutrient intake, I am especially conscious of what the little guys are getting. It’s so satisfying to see them working their way through mounds of ice cream, knowing that the ice cream is stacked with health benefits.
Use the best ingredients you can manage. We had a bottle of olive oil from Mountain Rose Herbs, saved for a special occasion. This was the occasion. If you do not have access to fresh pastured eggs (like from your own hen house), then do plan to cook the yolks in the milk like a custard before cranking up the ice cream. (Read more about raw egg safety and how to pasteurize your yolks for ice cream). For sweetener I used local honey, purchased to help the boys fight allergies in the spring. Use whatever sweetener works for you and your dietary specs.
Jenny flavors her ice cream with blood oranges and food grade orange oil. We had no orange oil and the blood oranges were lovely but fairly tasteless. Turning those oranges into an ice cream ingredient does not improve the flavor.
Punt! By the time I discovered the deadness of the blood oranges, I had already assembled some pretty dear ingredients in the mixing bowl. More than that, we had our taste buds ready for orange ice cream. As a result, besides the orange zest, I added chopped candied orange peel, a splash of citrus-y Triple Sec and a tablespoon of the syrup left from making the candied orange peel. (Yes, you can make your own).
Having gone into creative mode, I now decided that a bit of shaved chocolate would be a splendid addition to the ice cream. It was!
The acid test in evaluating this recipe came when we fed the ice cream to Matt and Cody who had been burning tree prunings, part of our wild fire preparedness. These two guys are not ones who would order olive oil ice cream at the deli. When they were almost done, we told the guys about the olive oil. They were stunned! The were especially stunned about the amount of oil in the recipe.
Cody has an ice cream maker and a serious interest in making this ice cream for himself. Did this recipe pass with flying colors? Indeed!
For the load of food value in this ice cream, none of us felt the discomfort of having over-indulged but it was a number of hours before anyone considered eating again. Talk about stick-to-your-ribs!
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Pickled orange and onion in a vinegar base, a great addition to salads!
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A refreshing and simple citrus soda mix, ready for your seltzer
Capture the brightness of citrus in these handy flavor extracts
Dried orange slices — More than just decorations or additions to your potpourri
And you wondered what to do with all that orange peel … perfect gifts!