Blood Orange Olive Oil Ice Cream

You know you are marrying into the best family ever when your future sister-in-law buys you an ice cream cookbook for your birthday. This recipe is better late than never, seeing as my birthday was in February, and I am just now getting around to making something out of it now. I was completely transfixed by the olive oil ice cream recipe from Sweet Cream and Sugar Cones, written by the geniuses behind Bi-Rite Creamery in San Francisco. I took their base recipe for olive oil ice cream and added my own fun little twist, complete with olive oil chocolate, mixed right in. The consistency is silky smooth because of the olive oil, and filled with summer vibes from the fresh orange zest. Of course I couldn't help but use my favorite local olive oil from Queen Creek Olive Mill. Enjoy these summer vibes while you still can!

 Blood Orange Olive Oil Ice Cream

Ingredients:

• 1 cup heavy whipping cream
• 2 cups whole milk
• 3 egg yolks
• 1/2 cup granulated sugar, divided
• 1 tsp. salt
• 1 orange, zested
• 1/4 cup Blood Orange Olive Oil

Olive Oil Chocolate 

• 1/2 cup bittersweet chocolate chips
• 1 tbsp. Blood Orange Olive Oil

In a medium saucepan, heat together the cream, milk, 1/4 cup of the sugar, salt, and orange zest over medium-high heat. Meanwhile, whisk together the egg yolk and the remaining 1/4 cup sugar in a medium bowl and set aside. 

Once the mixture begins to simmer, ladle 1/2 cup of the simmering milk into the egg/sugar mixture, slowly pouring as you whisk constantly. Do this one more time with another 1/2 cup of the simmering milk. This allows your eggs to temper, before adding them back into the ice cream base, keeping them from turning into scrambled eggs. 

Slowly add the tempered egg mixture back into the saucepan, whisking as you pour. Bring the mixture back up to a simmer and allow it to thicken slightly, until it coats the back of a spoon. Remove from the heat and pour through a fine mesh sieve into a large bowl. Cover with plastic wrap and place into the fridge to cool completely, about 8 hours or overnight.

While the ice cream base is chilling, make the olive oil chocolate. In a small saucepan, heat the chocolate chips and olive oil over medium heat, stirring until melted and smooth. Remove from heat and pour onto a baking sheet lined with parchment paper. Place into the freezer until hardened. 

Once the ice cream base has chilled, remove from the fridge and whisk in the 1/4 cup olive oil. Process the base in your ice cream mixer according to its specific directions. While the ice cream begins to churn, remove the hardened olive oil chocolate from the freezer and chop into tiny pieces. Add the chopped chocolate to the churning ice cream.

Add ice cream into an airtight container and place in the freezer until hardened, about 4 hours before serving.

*This recipe was not sponsored by Bi-Rite Creamery or Queen Creek Olive Mill. Post was only inspired by their delicious treats.