On the hot days of Summer, there is nothing like a scoop of ice cream to cool down. While I've enjoyed my fair share of store-bought ice cream, it was finally time to start making my own, so I recently purchased the ice cream attachment for my Kitchenaid. I was nervous about making ice cream (the custard can quickly curdle) and unfortunately, my nerves got the best of me: when I turned up the heat too high my first batch curdled at the very end of cooking!
While I was disappointed with my first go, I had to give it another shot and I am glad I did. With a little more patience, I kept the heat lower and the second custard batch was a complete success. Intrigued by David Lebovitz's interesting ice cream combinations in Fine Cooking, I decided to make his unique roasted pine nut and fruity olive oil ice cream. The flavor definitely caught my guests off guard, but once they took a bite, they loved it! The pairing of olive oil and pine nuts is actually reminiscent of the more traditional butter pecan. If you are screaming for ice cream this Summer, keep reading.
- 2 cups of heavy cream
- 1 cup whole milk
- 3/4 granulated sugar
- table salt
- 5 large egg yolks
- 1/4 cup extra virgin olive oil, fruity
- 1 cup pine nuts, toasted
- Preheat the oven to 350. Place pine nuts on a cookie sheet and bake for 8-10 minutes until fragrant and golden brown. Watch carefully as they can burn.
- In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
- Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker). Set a fine strainer on top.
- Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.
- Cool the custard to below 70°F by stirring it over the ice bath and add the olive oil. Refrigerate the custard until completely chilled, at least 4 hours.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Fold the pine nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks. Enjoy.
Makes 1 quart.
- Desserts, Ice cream
- North American