You make a nice custard-based vanilla ice cream with a fruity olive oil whisked into the cooked custard. As stated in the recipe, "You want an oil with flavor, but not one with a peppery finish."
Cool the custard, freeze and serve. The flavor is more vanilla with just the subtle flavor of the olive oil. Like I stated earlier, the family loved this ice cream. This recipe is a keeper:)
The recipe for "Olive Oil Ice Cream" can be found on page 479 in "Around My French Table."
|Eggs Yolk and Sugar Whisked|
|Milk, Cream, Yolks, and Sugar|
|Custard Cooling in Ice Bath|
|Ice Cream Freezing|
|Olive Oil Ice Cream|