Ingredients: For Olive Oil Ice Cream
- 2 1/2 cups Half & Half
- 1/2 cup fruity, ultra premium extra virgin olive oil (a Picual or Hojiblanca!)
- 3 large egg yolks
- 1 1/2 cups granulated sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees.
- Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy.
- Remove the sauce pan from the heat.
- Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.
- Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes.
- Strain the mixture in to a bowl set in an ice bath.
- Stir every now and then until cooled to room temperature.
- Whisk in the olive oil and vanilla.
- Refrigerate the custard until chilled, preferably overnight.
- Process the custard based on your ice cream machine’s instructions.
- If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churing.
Ingredients: for Salted Almond Brittle (Optional to add in to ice cream)
- 3 cups sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 2 tablespoons Roasted California Almond Oil
- 2 tablespoons unsalted butter
- 2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)
- 2 teaspoons sea salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- Grease two large baking sheets.
- Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer.
- Stir the sugar, water and salt to evenly distribute.
- Over low heat, stir to dissolve the sugar in the water until no granules remain.
- Turn up the heat to medium-high and bring the syrup to a boil.
- Add the butter and almond oil and almonds.
- Continue cooking stirring constantly until the thermometer reaches 300 degrees.
- Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.
- Pour the hot brittle on to the prepared baking sheets, dividing equally.
- With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible.
- Allow to cool completely and break in to pieces.
Makes about 1 3/4 pounds of brittle.
Re-posted from the Veronica Foods blog.