Olive Oil Ice Cream

Name: Olive Oil Ice Cream
Yield: About 1 quart
Ingredients: ¼ cup plus 2 tablespoons, sugar; ½ cup plus ⅓ cup, nonfat dry milk powder; ½ teaspoon, pepper; ¼ teaspoon, kosher salt; 1¼ cups plus ¼ cup, whole milk, divided; 1 cup, water; ¼ cup, corn syrup; 2 tablespoons plus 2½ teaspoons, cornstarch; ¾ cup, extra-virgin olive oil

10 comments

By Tim Chin

Desserts or Baked Goods

Frozen Desserts

4th of July

Replace cream with extra-virgin olive oil for a rich, fruity, peppery ice cream.

SERVESAbout 1 quart

WHY THIS RECIPE WORKS

by Tim Chin
Olive oil and dairy are a rad combo in this olive oil ice cream. The grassy, peppery notes of good extra-virgin olive oil pair perfectly with the rich, unctuous flavor of an oozy burrata or a bowl of freshly made ricotta. Add ice...

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