Olive oil ice cream, enriched by pasture-raised egg yolk, fresh cream and whole milk, is dense in vitamins, minerals and antioxidants. The combination of unrefined extra virgin olive oil and blood oranges, with their fruity and floral perfumes, adds a beautiful flavor to a special and unique dessert.
- 2 blood oranges
- ¾ cup unrefined, extra virgin olive oil
- 2 cups heavy cream, (preferably fresh not ultrapasteurized)
- 2 cups whole milk, (preferably fresh not ultrapasteurized)
- 6 egg yolks, (beaten)
- ⅓ to ½ cup raw honey, (preferably wildflower or orchard blossom)
- 6 to 8 drops organic, food-grade orange essential oil
- dash unrefined sea salt
Zest the blood oranges and reserve the zest.
Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
Vigorously whisk honey into the milk and egg mixture. If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs. If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.
Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.
If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.
Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer’s instructions.