Aaron’s Basil EVOO Ice Cream
Aaron's Basil EVOO Ice Cream
Print Recipe
|
This recipe uses an ice cream machine, to ensure the right consistency. Try drizzling a little Strawberry Dark Balsamic Vinegar over the ice cream for a gourmet treat!
Aaron's Basil EVOO Ice Cream
|
Print Recipe
|
This recipe uses an ice cream machine, to ensure the right consistency. Try drizzling a little Strawberry Dark Balsamic Vinegar over the ice cream for a gourmet treat!
| Servings | Prep Time | Cook Time |
| 12servings | 5minutes | 20 minutes |
| Servings | Prep Time |
| 12servings | 5minutes |
| Cook Time |
| 20 minutes |
Ingredients
- 125 g sugar
- 500 ml whipping cream
- 500 ml 2 % milk
- 120 ml Frescolio Basil Infused Olive Oil
- 125 g sugar
- 12 egg yolks
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium bowl, whisk together the egg yolks and first 125g sugar for 1 minute and set aside.
- In a medium side pot, combine the second 125g sugar, whipping cream, and milk and bring to a boil. Ladle half the hot cream mixture over the egg mixture and whisk. Pour everything back into the pot and whisk over medium-low heat, continually stirring to avoid curdling the mixture.
- Cook until the mixture coats the back of a spoon, about 5-10 minutes.
- Take a large sized bowl and fill it with ice and cold water. Place a medium sized bowl inside the ice bath, and pour the mixture into the medium bowl.
- Whisk in olive-oil and chill overnight.
- Place mixture in the ice cream machine and churn according to the machine's directions, about 10-15 minutes.
Recipe Notes
This recipe uses Frescolio's Basil Infused EVOO. You could also try any of the following EVOOs for a different taste: