Olive Oil Vanilla Ice Cream
To a saucepan over low heat add the milk. Bring to a gentle simmer but do not boil. In a separate mixing bowl whisk together eggs, sugar & corn syrup until combined. Slowly temper in the milk until fully incorporated.
Ingredients
- 1 ½ cups whole milk
- 4 large egg yolks
- ¾ cup granulated sugar
- 3 tablespoons Crown Lily White Corn Syrup
- 1 ½ cups whipping cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Extra virgin olive oil, for serving
- Flaked salt, for serving
Method
To a saucepan over low heat add the milk. Bring to a gentle simmer but do not boil.
In a separate mixing bowl whisk together eggs, sugar & corn syrup until combined. Slowly temper in the milk until fully incorporated.
Add mixture back to the saucepan & cook over low heat until mixture thickens slightly.
Strain mixture into a large mixing bowl. Whisk in cream, vanilla & salt. Cover & refrigerate overnight.
Once the mixture is fully chilled, churn according to your ice cream makers instructions for 20 to 30 minutes.
Transfer to a freezer safe pan & freeze until solid, about 4 to 6 hours.
When ready to serve, scoop into a serving glass, finish with a drizzle of olive oil & flaked salt.
