We go through a lot of olive oil at our house, and it has only gotten more extreme since we ditched butter on our morning toast in favor of oil. Lately when I’ve been at the grocery checkout, I’ve had major sticker shock at the total until I remember the big bottle of olive oil in my cart. What used to be a monthly or even less frequent purchase now always seems to appear on my list.
In the spirit of such excess, I made olive oil ice cream, a flavor I had enjoyed in restaurants, but I had never whipped up at home. The subtle the ice cream could take the place of vanilla with its own distinct twist. Salted roasted pepitas gave the ice cream more personality and crunch. With this frozen treat in my repertoire, there will be no end to the excessive oil consumption.
Olive Oil Ice Cream
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer
Makes about 1 quart
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1-1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon sea salt
1 cup heavy cream
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup olive oil
1 cup salted roasted pepitas
In a small bowl, mix together 1 tablespoon milk and the cornstarch.
In a large bowl, whisk together the cream cheese and salt.
In a large saucepan over medium high heat, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring the mixture to a rolling boil and boil for 4 minutes. Remove from the heat and whisk in the milk-cornstarch mixture. Return to a boil for 1 minute.
Slowly pour the hot milk mixture into the large bowl with the cream cheese and whisk to combine. Stir in the olive oil.
Cool over an ice bath. Refrigerate until chilled completely.
Churn in an ice cream maker following the manufacturer’s instructions. Stir in the pepitas. Freeze the ice cream in an airtight container to allow it to harden before serving.