Aaron’s Basil EVOO Ice Cream

Aaron's Basil EVOO Ice Cream
Print Recipe
This recipe uses an ice cream machine, to ensure the right consistency. Try drizzling a little Strawberry Dark Balsamic Vinegar over the ice cream for a gourmet treat!
Aaron's Basil EVOO Ice Cream
Print Recipe
This recipe uses an ice cream machine, to ensure the right consistency. Try drizzling a little Strawberry Dark Balsamic Vinegar over the ice cream for a gourmet treat!
Servings Prep Time Cook Time
12servings 5minutes 20 minutes
Servings Prep Time
12servings 5minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a medium bowl, whisk together the egg yolks and first 125g sugar for 1 minute and set aside.
  2. In a medium side pot, combine the second 125g sugar, whipping cream, and milk and bring to a boil. Ladle half the hot cream mixture over the egg mixture and whisk. Pour everything back into the pot and whisk over medium-low heat, continually stirring to avoid curdling the mixture.
  3. Cook until the mixture coats the back of a spoon, about 5-10 minutes.
  4. Take a large sized bowl and fill it with ice and cold water. Place a medium sized bowl inside the ice bath, and pour the mixture into the medium bowl.
  5. Whisk in olive-oil and chill overnight.
  6. Place mixture in the ice cream machine and churn according to the machine's directions, about 10-15 minutes.
Recipe Notes

This recipe uses Frescolio's Basil Infused EVOO. You could also try any of the following EVOOs for a different taste: