Olive Oil Ice Cream

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Credit: Emily Cookson, Pastry Chef, Charleston Grill, Charleston, S.C.
The National Culinary Review, September 2012


11/3 cups whole milk
¾ cup sugar
½ t. salt
6 egg yolks
1 cup heavy cream
½ cup extra virgin olive oil


Method: Bring milk, sugar and salt to a boil. Whisking constantly, slowly temper mixture into egg yolks. Once incorporated, return to pot; cook (stirring constantly with wooden spoon) over low to medium heat until nape (170ºF, or when coats back of wooden spoon). Remove from heat; whisk in heavy cream. Whisk in olive oil. Chill mixture. Churn in ice cream machine.


Dessert, The National Culinary Review

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