Basil Olive Oil Ice Cream Recipe

Name: Basil Olive Oil Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ICE CREAM:; 2 cups Whole Milk; 1 cup Heavy Cream; 1/2 cups Sugar; 1/2 cups Basil Olive Oil; 6 whole Egg Yolks; 1 pinch Salt; TO SERVE:; 1 pinch Strawberries; 1/2 cups Balsamic Vinegar

Servings: persons

1
In a medium saucepan, over low heat, add all of the ice cream ingredients. Whisk briskly until the egg yolks are smooth and completely incorporated into the mixture. Continue to whisk while ingredients warm and until the sugar melts. DO NOT BOIL THE MIXTURE.
2
Once the mixture is slightly thickened (check this by swirling a spoon in the mixture and drag your finger across the back of the spoon-this should leave a path through the custard that is on the spoon), remove from heat and let cool. Cover the surface of the custard with plastic wrap and refrigerate until completely chilled.
3
Once chilled, remove plastic wrap and pour mixture into an ice cream machine, following manufacturer's instructions. Cover and freeze for at least 2 hours.
4
Quick notes:
5
To make roasted strawberries: wash, stem and quarter a pint of strawberries. Line a baking sheet with parchment paper and roast at 375u00b0F for 20-25 minutes (edges will darken).
6
To make balsamic syrup: Pour 1/2 cup of vinegar into a small saucepan. Cook over medium high heat until reduced to 1/4 cup syrup. Immediately remove from heat.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE ICE CREAM:, 2 cups Whole Milk, 1 cup Heavy Cream, 1/2 cups Sugar, and more.

Yes, Basil Olive Oil Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Basil Olive Oil Ice Cream

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