Olive Oil Ice Cream
If you have an ice cream maker and some good olive oil, you can make a surprisingly rich and cool summer dessert. We use our Pasolivo Lemon, Lime, Tangerine, or Citrus olive oils, and also substitute coconut milk for the whole milk for a lighter ice cream. The original recipe is from Colleen McGlynn of DaVero olive oil (www.davero.com), and we've just played with it a bit.
3 cups whole milk or coconut milk
1 cup heavy cream
6 egg yolks
3/4 cups sugar
1 cup Pasolivo olive oil
1 lemon or lime, juiced
1 shot of vodka or rum
Place the egg yolks and sugar in an electric mixer and beat until thick and light in color. Slowly beat in the Pasolivo olive oil until combined. In a large, heavy-bottomed saucepan bring the milk up over medium heat until the milk mixture starts to crawl up the sides of the pan. Add a cup of milk to eggs, whisking in completely, then add a second cup of hot milk to eggs, mix in, until finally adding the last cup of hot milk and whisk it in.
The eggs can now be added to the remainder of the milk in the saucepan. Stir briskly over heat for a few minutes. The custard will thicken a bit. Take off the heat and strain through a sieve or fine strainer. Add the citrus juice and vodka or rum. Cool thoroughly. (Colleen suggests that an ice bath might speed the process.) Freeze in an ice cream maker until soft and thick.