Sound weird? Trust me, it’s delicious. Be sure to use a good quality olive oil for a bright fruity flavor.
MAKES ABOUT 1 QUART
3⁄4 cup sugar
1 tablespoon corn syrup
3⁄4 cup heavy cream
2 tablespoons unsalted butter
1⁄2 teaspoon flakey salt
Olive Oil Custard:
11⁄2 cups whole milk
11⁄2 cups heavy cream
1⁄2 cup+2 tablespoons sugar
1⁄4 teaspoon salt
4 egg yolks
1⁄4 cup fruity olive oil
- In a medium saucepan, bring the sugar, corn syrup, and 2 tablespoons water to a boil over medium-high heat, stirring once after the sugar begins to melt.
- Boil the mixture, swirling the pan occasionally, until the mixture turns a deep amber color, about 8–10 minutes. Brush down the sides of the pan with a wet pastry brush to get rid of any sugar crystals.
- Remove from the heat and gradually add the cream (mixture will bubble vigorously).
- Return to medium heat and cook, stirring occasionally with a wooden spoon, until smooth, about 2 minutes.
- Remove from the heat and stir in the butter and salt. Transfer to a heatproof container and cool completely.
- In a medium saucepan, heat the milk, cream, 1⁄2 cup sugar, and salt over medium-high heat, stirring occasionally until the sugar dissolves completely. Be careful not to let it boil over.
- Meanwhile, in a small bowl whisk the egg yolks with 2 tablespoons sugar until pale and well combined, about 1–2 minutes.
- Temper the yolks by slowly whisking in about 1⁄4-1⁄2 cup of the hot cream mixture, and then add this back to the saucepan.
- Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
- Strain into a medium metal or glass bowl to catch any overcooked bits. Whisk in the olive oil until well combined and set over an ice bath to chill.
- Churn in your ice cream maker.
- Transfer large spoonfuls of the ice cream to a glass or metal container. After each spoonful, drizzle caramel, and drag through a few swirls with a knife. Keep layering and swirling until you reach the top.
- Reserve the leftover caramel sauce to drizzle on top.
- Serve with flakey salt and a little drizzle of olive oil . Store in the freezer for up to 2 weeks.
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