Olive Oil Ice Cream
2 1/2 cups Half & Half
1/2 cup fruity extra virgin olive oil
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
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 churning.
Salted Almond Brittle - Optional
3 cups sugar
1/2 cup corn syrup
1/2 cup water
2 tablespoons Roasted Almond Oil
2 tablespoons unsalted butter
2 1/2 cups unsalted chopped almonds
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.