Could have been the olive oil I used. I liked the initial taste but the aftertaste is all EVOO and hits you like a ton of bricks. I'm curious about using other fats though. Anyone had any luck with alternative fats? Either in addition to cream or replacing it.
by toesinmypocket
14 Comments
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Recipe:
– 1/2 c granulated sugar
– 2 Tbsp milk powder
– 1/4 tsp xanthan gum
– 2 Tbsp corn syrup
– 1 1/3 c whole milk
– 1 1/3c heavy cream
– 1/4c EVOO
– 1/2 tsp kosher salt
Combine sugar, milk powder, and xanthan gum in a bowl and mix well.
Pour corn syrup into a pot and stir in milk. Add sugar mixture and whisk vigorously until smooth. Set over medium heat and cook until sugar has dissolved (3 min).
Remove pot from heat and add cream. Whisk. Refrigerate 6-24 hours to cure.
Mix base with EVOO and salt and whisk well. Churn.
Looks great! Nice job:)
Ive always used fats interchangeably. It alters the texturw but 95% of the time, its imperceptible
Nut butters. Including coconut.
I’ve posted this here before that I do not think olive oil makes a good ice cream but was downvoted. I stand by it. I love olive oil, but not in ice cream. It is too flavorful in the wrong way. I suppose you could add so much other flavors that the taste is masked. Try avocado oil as it is a little milder if you just really want to use a healthy oil for health reasons. Or another neutral oil.
It’s really good with motor oil. I go full synthetic 5w-20 but if you want organic you can use conventional too.
Was the oil used a fruity or a peppery one? If you say “I don’t know” that means you likely used the wrong kind.
I’ve had their olive oil ice cream from their store, and they used Arbequina olive oil, which is supposed to be a mild, fruity kind. No olive oil aftertaste.
What kind of chocolate to make ?
We use a good quality grassy/fruity olive oil in our Lemon Olive Oil gelato. It’s dairy-free, so the olive oil is the only fat besides the canola oil present in the oat milk, and sweet lemon citrus is the lead note. There’s also a dash of infused bay leaf that caps it off perfectly.
I agree that olive oil by itself can be blah as a flavor. It needs some sort of seasoned toast point or complimentary flavor to play off of. It is super nice if you have a sore throat, though!
I love olive oil ice cream. I think salt and straws is great. That being said I’ve had places where I wasn’t fond of it once or twice. If I were you’d I’d be super intentional about what variety of olives the oil is coming from. As someone else mentioned, S&S uses arbequina which I think is probably best but I think cornicabra or empeltre. Here’s a guide to Spanish olive varieties;
https://9oliveres.com/en/blogs/noticias/the-varieties-of-olive-oil-types?srsltid=AfmBOoqyRUNILUxc05M016n5Q-twqseWXuWVRUBsK4zsIx4-zLufrL7w
Not sure where you live but I live in California and we have local production as well, could be fun to get something local if that’s an option and uses a sweeter variety.
I did an olive oil ice cream at a fine dining restaurant a few years ago, it was a big hit. It was served with a strawberry/corn custard tart, i did not like the ice cream on its own but it worked very well with the other flavors.
I’ve made an olive oil and lemon ice cream by heating the oil with some lemon zest to infuse it first. It was delicious. You might try that!