Olive Oil Ice Cream

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 5 cups heavy cream
• 1 cup greek extra virgin olive oil
• 8 egg yolks
• 2 cinnamon sticks
• 1 vanilla bean, split and scraped
• 1 1/2 cups sugar

Recipe

• 1 in a thick, bottomed sauce pan add 3 cups of the cream and cinnamon sticks.
• 2 scrape the seeds of the split vanilla bean into the mixture and add the beans.
• 3 bring to boil and remove from heat.
• 4 set aside to cool for one hour.
• 5 in an electric mixer at high speed, whip the egg yolks and 1 cup of sugar until the mixture becomes pale and creamy.
• 6 strain the cream and discard the cinnamon and vanilla bean.
• 7 heat the cream over very low heat.
• 8 whisk constantly and slowly add the egg mixture, stirring until the mixture coats the back of a spoon or until it starts to froth.
• 9 chill for two hours.
• 10 whip remaining cream and sugar.
• 11 fold into chilled cream mixture and then whisk in olive oil well.
• 12 put in ice cream churner. you may have to do it in two batches or halve this mixture for a domestic churner.