Eggnog Olive Oil Ice Cream

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings (4 cups total)
Prep Time:  10 minutes Cook Time:  10 minutes

Eggnog Olive Oil Ice Cream

This recipe is salvation from the age-old, inedible fruitcake. You can avoid those funky “what-are-these-hard-green-things” by using great quality commercial glaceed fruit which is found in gourmet markets during the holidays, or you can make your own candied citrus peels. The vanilla ice cream base is adapted from David Leibovitz’s famous olive oil ice cream in his fabulous ice cream book, The Perfect Scoop .

Ingredients

2½ cups whole milk

2 cups heavy whipping cream

2 tablespoons vanilla paste, or ½ tablespoon vanilla paste, plus the seeds of one whole vanilla pod

1 cinnamon stick

1 teaspoon ground cloves

1 teaspoon ground allspice

½ teaspoon kosher salt

6 scrapes of nutmeg

1 cup (200 grams) sugar

12 large egg yolks

½ cup extra virgin olive oil (very fruity, please!)

½ cup minced candied ginger, glaceed cherries and/or candied orange peel, optional

Instructions

  1. Set up an ice bath in a large bowl and set aside.
  2. Combine the milk, whipping cream, vanilla, cinnamon, cloves, allspice, salt, and nutmeg in a large saucepan. Heat over low heat, stirring, until the edges start to bubble but no skin has formed. Remove the cinnamon stick.
  3. In a large mixing bowl, whisk the sugar, egg yolks, and olive oil until combined.
  4. Slowly pour the hot milk into the eggs, whisking constantly. Pour the entire mixture back into the pot and heat over medium-low heat, stirring with a soft rubber spatula that bends in corners of the pot. Cook, stirring constantly, until cream thickens and the color darkens slightly, 6 to 7 minutes. (This mixture takes longer than other ice cream bases because of the olive oil. Since it is very egg rich, take extra care not to let it overcook, lowering the heat as necessary).
  5. Strain the mixture through a fine mesh strainer into a bowl placed in the ice bath. Stir until it is warm and not hot. Cover and refrigerate for 24 hours before making the ice cream according to your manufacturer’s’ direction. As soon as the ice cream is spun, gently fold in the candied fruit and freeze overnight.

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