While vanilla ice cream may be a beloved classic, we’re taking it up a notch by introducing two unexpected ingredients: olive oil and sea salt. Quality olive oil adds a subtle yet distinctive flavor that transports your taste buds to the sun-kissed landscapes of Provence. Paired with a hint of salty flavor, this homemade vanilla, olive oil, and sea salt ice cream achieves a perfect balance of sweetness and complexity, elevating it to a truly gourmet experience.
Upgrading Your Ice Cream Game
As a lover of all things French, custard is one of my most precious basic recipes. By slowly heating egg yolks, milk, cream, and sugar, you can make a myriad of French desserts. From crème anglaise to pastry cream, from Parisian flan to French toast, its versatility knows no bounds, especially when you decide to make your own custard-based ice creams.
Today, I am taking you with me on a journey: we are twisting the unbeatable, lovable vanilla ice cream and making homemade Olive Oil and Sea Salt Ice Cream.
Infusing a basic vanilla base with extra virgin olive oil and a sprinkle of fleur de sel adds that special touch to transport you with every spoonful.
What Are the Ingredients for Vanilla, Olive Oil, and Sea Salt Ice Cream?
Whole milk: Opt for whole milk to avoid crystallization, ensuring a smooth texture.
Heavy cream: The richness of heavy whipping cream adds a velvety consistency to the ice cream.
White sugar: Sweetness in ice cream is key, especially considering the flavors diminish when frozen.
Egg yolks: Bring your eggs to room temperature before mixing with the sugar.
Olive oil: Select a high-quality, cold-pressed olive oil to impart a subtle yet distinct flavor.
Vanilla: It will perfectly complement the olive oil. Choose between vanilla extract or pure vanilla beans to infuse your ice cream with the essence of indulgence. If using fresh vanilla beans, scrape the seeds and infuse in the milk with the beans.
Sea salt: A pinch of sea salt not only enhances the taste of olive oil and vanilla but also balances the sweetness of the custard. I would only use coarse sea salt here; table salt would not have the same effect.
How To Make an Ice Cream Base
- Begin by separating the eggs, retaining only the yolks (use the egg whites for this macaron recipe). Whisk egg yolks with sugar until smooth and fluffy, then add the vanilla extract.
- In a medium saucepan, heat the milk and heavy cream together. Stop right before the boiling point. Temper the egg yolk mixture by adding in a small amount of the warm milk and cream, then incorporate everything back into the pot.
- Stir continuously over low heat until the mixture thickens and coats the back of a spoon or silicon spatula (reaching approximately 160°F). Pour the mixture into a large airtight container. Add the olive oil and the salt before allowing the custard base to cool completely, preferably overnight in the refrigerator, to enhance its flavor and texture.
How to Churn Ice Cream
Once the custard base has cooled, churn it in an ice cream machine. Ensure the bowl of the machine has been frozen in advance to achieve optimal results. Churn until the ice cream achieves a soft-serve consistency.
Pour your churned ice cream into a closable container or cover it with parchment paper and put it in the freezer for at least a couple of hours. This will allow the flavors to fully develop and obtain the perfect ice cream consistency.
Why Invest in an Ice Cream Maker
While it may seem tempting to skip the churning process and simply freeze the custard, doing so often results in undesirable crystallization and a harder texture. An ice cream machine breaks down these crystals. That is the secret to obtaining a smooth and creamy consistency.
For unlimited ice cream supply at home, I would suggest getting an ice cream machine; you can easily find one for a reasonable price. My favorites are this one or this one.
But if you still want to try to make ice cream without an ice cream machine, the hack would be to put your custard in the freezer and agitate the mix every 20 to 30 min until you reach the consistency of a soft served.
Tips for Perfecting Your Custard:
- Use a thermometer to monitor the temperature accurately.
- Opt for a silicone spatula or wooden spoon for stirring.
- Use an ice bath to cool the mixture rapidly.
- Allow the custard to chill overnight for optimal flavor development.
- Stop churning when the ice cream achieves a soft serve consistency.
- You could make a dairy-free version by using plant-based milk and cream.
How To Serve an Olive Oil and Sea Salt Ice Cream
Serving this homemade Olive Oil and Sea Salt Vanilla Ice Cream is an opportunity to bring an elegant culinary experience to your table. Pour high-quality olive oil on top of the ice cream along with a sprinkle of sea salt for a sophisticated touch.
Whether served as the grand finale to a dinner party or enjoyed as a hot afternoon snack, this indulgent treat will leave a lasting impression.
Related: Elevate Your Next Summer Get-Together With This Delicious Crudités Platter With Aioli Dip
Homemade Vanilla, Olive Oil, and Sea Salt Ice Cream
Crafting custard ice cream is a common tradition in Eastern Europe. This is how we usually consume frozen treats. Of course, the vibrant shops selling Italian gelato are quite common too, but we do not make them at home. Soft serve ice creams are not widely known either; my first encounter with soft serve was at Ikea! You know, those little cones you’d snag at the end of the labyrinth for a steal.
Until I moved to North America, where I have been living for the last 5 years, I thought they were a Swedish delight! Here in Quebec, soft serve is everywhere, and I often indulge in a double twist, just like when I was a kid.
But there’s something special about homemade ice cream. Made from simple ingredients, it’s a creamy, rich labor of love that transports you to a universe of endless creativity once you master it.
Homemade Vanilla, Olive Oil and Sea Salt Ice Cream
Ingredients
- 4 eggs
- ½ cup + 1 tbsp cup granulated sugar
- 1 tbsp vanilla extract
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup extra virgin olive oil
- 1 pinch coarse sea salt like Fleur de Sel
Instructions
- Separate the eggs and retain only the yolks.
- In a mixing bowl, whisk the egg yolks with sugar until smooth and fluffy. Add the vanilla extract to the egg yolk mixture and continue whisking until well combined.
- In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium-low heat, stirring constantly, until it is just about to boil. Do not let it boil.
- Temper the egg yolk mixture by gradually adding a small amount of the warm milk and cream mixture into the eggs while whisking continuously.
- Once tempered, pour the egg yolk mixture back into the saucepan with the remaining milk and cream mixture.
- Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon or silicon spatula. This should reach approximately 160°F.
- Remove the saucepan from heat and pour the custard mixture into a large airtight container. Stir in the olive oil and sea salt, ensuring they are evenly incorporated into the custard base. Cover the container and refrigerate the custard base until completely chilled, preferably overnight.
- Once chilled, churn the custard base in an ice cream machine according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream into a closable container or cover with parchment paper.
- Place the container in the freezer for at least a couple of hours to allow the flavors to fully develop and to achieve the perfect ice cream consistency.
- When serving, drizzle high-quality olive oil over the ice cream and sprinkle with a pinch of sea salt for an elegant finishing touch.
Video
Notes
- Use a thermometer to monitor the temperature accurately.
- Opt for a silicone spatula or wooden spoon for stirring.
- Use an ice bath to cool the mixture rapidly.
- Allow the custard to chill overnight for optimal flavor development.
- Stop churning when the ice cream achieves a soft serve consistency.
- You could make a dairy-free version by using plant-based milk and cream.Â
Ice cream is a perfect treat for summer hosting. If you have a warm weather get-together on your calendar, consider making this Delicious Crudités Platter With Aioli Dip!
