Ice cream is the perfect dessert, no matter what time of year. Creamy and rich, it both pairs well with and carries many flavors — from fruits to spices. At its heart, it is a simple crème anglaise (French for “English Cream”) consisting of just cream, sugar, egg yolks and vanilla. But beginning with those four bases leaves us with many possibilities!
The vanilla can be switched with spices, the milk can be infused, or you can add in chocolate or fruits at the end. But we can take it even one step further. Some of the fat can be substituted with a quality extra virgin olive oil for example, which will completely change not only the flavor but the final texture of the ice cream. Discover the effects of olive oil on our favorite cold dessert in this recipe!
Olive Oil Ice Cream with Caramelized Dates
Course: DessertCuisine: MediterraneanDifficulty: Advanced6
servings20
minutes10
minutes3
hoursThis recipe replaces some of the fat in a traditional ice cream base with the fragrant and fruity extra virgin olive oil. The hint of lemon and sea salt further highlights the vibrant notes in the oil.
Sweet and spiced dates are paired with this rich ice cream to add another layer of flavor. Be sure to check out the notes for the recommended olive oil, as well as tips on turning your ice cream into a caramelized date swirl! (Note: dates must be made a day ahead if you’d like to try this technique)
Ingredients
10 1/4ozheavy cream
8 1/2ozmilk
3pieceslemon zest (large strips)
4eachegg yolks
2ozextra virgin olive oil
4 3/4ozsugar (plus 1 Tbsp)
1/4tspsea salt
- Caramelized Dates
12ozfresh dates
5ozbrown sugar
1/4piecevanilla bean
1Tbspcardamom, pods
1/2tspcloves, whole
1/8tspsea salt
Directions
- Olive Oil Ice Cream
- In a small pot, heat heavy cream and milk with lemon zest until just about a simmer. Be careful not boil the cream as it will separate.
- In a medium bowl whisk together egg yolks, olive oil and lemon zest until pale. (Tip: do not do this step too early as the sugar will begin to cook the yolks)
- When cream comes to temperature, temper into the eggs by slowly pouring the hot cream into egg yolk mixture while constantly stirring. Once fully combined, strain liquid back into the pot.
- Over medium heat, and while constantly stirring, cook the mixture until it is slightly thickened and able to coat the back of a wooden spoon (about 160 °F)
- Strain the ice cream base into a container and cool for at least one hour, and up to overnight before churning.
- Following the steps to your ice cream machine, churn your ice cream. Be sure to allow the ice cream time to set in the freezer (at least one hour after churning) in order to let it set completely before serving (see notes).
- Caramelized Dates
- Combine dates and sugar in a small bowl and cover. Let sit 24 hours before continuing to the next step.
- The next day, drain the liquid and add water until you reach 2 cups of liquid.
- Add the dates, spices, and salt to the liquid. Cook until a simmer, and then cook an additional 30 minutes. Strain the dates from the pan and continue to cook the liquid until it reaches 218 °F. Remove from heat and strain out spices.
- Add the dates back to the syrup and allow to cool completely before use. Store in an airtight container in the fridge.
- To Serve
- Scoop ice cream into a bowl and drizzle caramelized date syrup with pieces on top.
Notes
- Try this recipe with a delicate oil such as Arbequina which will add a beautiful fruit and green almond note to this rich ice cream!
- For a different ice cream experience, try swirling the candied dates and syrup into the ice cream! Before freezing, fold some of the syrup and caramelized dates into the ice cream. Do not over mix as you’ll lose air and warm the mixture, which will make it denser.
Discover more recipes with extra virgin olive oil.
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