Olive oil mint flavored ice cream recipe
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4-5 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract or 2 cups fresh mint leaves
- 1/4 cup mint flavored olive oil
- Green food coloring (optional)
- Chopped dark chocolate or chocolate chips (optional, for added texture)
- Infuse the Milk: If using fresh mint leaves, gently crush them to release their oils. Heat the milk in a saucepan until it’s warm, but not boiling. Add the mint leaves to the milk and let them steep for about 30 minutes. If using peppermint extract, skip this step and proceed to the next one.
- Prepare the Ice Cream Base: In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and slightly thick. Set aside.
- Strain the Mint: If you used fresh mint leaves, strain the milk to remove the mint leaves. Return the milk to the saucepan.
- Combine Milk and Egg Mixture: Gradually pour the warm milk into the egg mixture while whisking constantly. This is to temper the eggs and prevent them from curdling. Pour the mixture back into the saucepan.
- Cook the Custard: Place the saucepan over low to medium heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
- Add Flavor and Color: Remove the saucepan from the heat and stir in the salt and peppermint extract (if using extract instead of fresh mint). If desired, add a few drops of green food coloring to enhance the minty appearance. Mix well.
- Chill the Mixture: Place the saucepan in an ice bath to cool down the mixture quickly. Once it’s cooled, cover it and refrigerate for at least 2-4 hours, or until thoroughly chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. As the ice cream begins to thicken, slowly drizzle in the mint flavored olive oil. This will give the ice cream its unique flavor and creamy texture.
- Add Chocolate (Optional): If you’re using chopped chocolate or chocolate chips, add them to the ice cream during the last few minutes of churning.
- Transfer and Freeze: Transfer the churned ice cream to a lidded container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Put the lid on the container and freeze the ice cream for a few hours or until it’s firm.
- Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
Enjoy your homemade olive oil mint ice cream – a unique and flavorful dessert that’s sure to impress!