Handmade EVO Oil Ice Cream: A Unique and Surprising Taste Experience
A perfect combination of tradition and innovation
Handmade EVO oil ice cream is a real novelty in the Italian gastronomic scene, a perfect combination of the tradition of handmade ice cream and the innovation of the taste given by extra virgin olive oil. A unique sensory experience that surprises the palate and captivates lovers of authentic flavors.
A delicate and refined taste
Contrary to what one might think, olive oil ice cream does not have a strong and overwhelming flavor. Extra virgin olive oil, used in moderate amounts, gives the ice cream a delicate and refined taste, with slightly herbaceous notes and a persistent aftertaste. Its velvety creaminess and soft texture make it a truly special ice cream, perfect to conclude a meal in style or for a tasty break during the day.
A healthy and genuine ice cream
Besides its exceptional taste, it also boasts numerous beneficial properties. Extra virgin olive oil, in fact, is rich in antioxidants, vitamins, and minerals that make it a healthy and genuine food. Furthermore, olive oil ice cream is more digestible than traditional ice creams, thanks to the presence of monounsaturated fats that aid digestion.
A product for fine palates
Handmade olive oil ice cream is a product for refined palates who appreciate authentic and sophisticated flavors. A unique taste experience that fears no comparison and that also conquers the most demanding palates. If you are looking for an ice cream different from the usual, that amazes you and gives you unique sensory emotions, handmade olive oil ice cream is the one for you. You just have to try it to discover its goodness!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 499.93 (Kcal)
- Carbohydrates 36.71 (g) of which sugars 36.24 (g)
- Proteins 6.47 (g)
- Fat 37.73 (g) of which saturated 4.61 (g)of which unsaturated 1.43 (g)
- Fibers 0.33 (g)
- Sodium 183.33 (mg)
Indicative values for a portion of 163 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
used ingredients, below you will find the link
- 1 3/4 cups milk
- 3/4 cup fresh liquid cream
- 1/2 cup sugar
- 1/2 cup extra virgin olive oil
- 3 teaspoons honey
- 1 pinch salt
- 1 teaspoon vanilla extract
- 5 g carob seed flour
- 70 g powdered milk (skimmed)
- 50 g dextrose
- 1 egg yolk
Tools
used tools
- Ice Cream Maker KitchenAid 5KSMICM Ice Cream Machines, Aluminum, White
- Hand Whisks Metaltex 12.28.25 Stainless Steel Whisk, 8 Kitchen Wires, Non-Rust, Silver
Steps for Handmade EVO Oil Ice Cream
Mix the powders well in a bowl. Start heating the milk in a pot with a little sugar, add the cream when the milk reaches 86°F. Add the powders when the cream and milk reach 104°F.
Mix with an immersion blender, or a hand whisk, add the oil, honey, vanilla essence and the yolk, mix well. Continue mixing until reaching 185°F for a couple of minutes, then remove from heat and let it cool to 39°F. Now pour the ice cream into a container that can be placed in the fridge for 8/10 hours.
You might notice some separation between the olive oil and the rest of the mixture, this is not a problem, just mix it well until the moment you pour it into the ice cream maker. Run the machine for about 20/25 minutes or until the mixture starts to thicken. Serve immediately.
storing EVO oil ice cream
it keeps in the freezer for about a week
