Discover the Irresistible Blend: Homemade Vanilla Bean Olive Oil Ice Cream Recipe
Imagine a rich, creamy vanilla ice cream, elevated to an extraordinary gourmet experience by an unexpected yet utterly delightful ingredient: fruity vanilla bean olive oil. This unique combination transforms a beloved classic into a dessert that’s both familiar and excitingly new, offering a depth of flavor that will surprise and enchant your taste buds.
There are certain days that unmistakably signal the changing of seasons, hinting at the warmth and joy just around the corner. Even in April, here in Utah, the transition from brisk jacket weather to sun-drenched tank top days can be remarkably swift. One week, the furnace is humming; the next, the AC kicks in. But then there are those perfect in-between days – like today – where the air is crisp yet mild, windows are thrown wide open, birds serenade from the trees, and the distant buzz of lawnmowers fills the air. It’s the kind of day that makes you feel utterly content and eagerly anticipate the arrival of summer.
This ideal weather instantly ignites a craving for homemade ice cream, a quintessential summer delight. I was particularly thrilled that I had the foresight to prepare a batch of this exquisite vanilla bean olive oil ice cream earlier in the week. The anticipation of summer treats, especially those made with love in your own kitchen, always adds an extra layer of sweetness to these beautiful spring days.
The Unexpected Magic of Olive Oil in Ice Cream
If the idea of olive oil ice cream sounds a bit unconventional, I assure you, you’re not alone. Many people initially raise an eyebrow at this unique pairing. However, if you haven’t yet experienced it, you are truly missing out on a culinary revelation. I promise that any skepticism you might harbor will vanish with the very first spoonful. The smooth, velvety texture that olive oil imparts, coupled with its subtle fruity and sometimes peppery notes, creates an incredibly complex and sophisticated flavor profile that perfectly complements the sweetness of vanilla.
This recipe was specifically developed to highlight a special ingredient: a bottle of vanilla bean infused olive oil that my friend Kelley and I crafted several weeks prior. I believe this ice cream recipe perfectly showcases its exquisite flavor. The key to truly unlocking the best flavor from the infused oil is patience. Vanilla beans and olive oil require a few weeks together for the full depth of their aromas to meld and develop. While there are notes in the recipe for a quicker approach if you simply can’t wait, the slow infusion is undeniably worth every moment. The harmonious partnership between the creamy sweetness of vanilla and the nuanced richness of olive oil creates a truly unforgettable dessert.
Choosing a quality olive oil is paramount here. You don’t necessarily need the most expensive bottle on the shelf, but opt for an extra virgin olive oil with a pleasant fruity aroma and a smooth, well-balanced taste. This foundation allows the vanilla beans to truly shine, infusing the oil with their warm, sweet, and aromatic essence. The resulting vanilla bean olive oil is not only perfect for this ice cream but also versatile enough to drizzle over fresh fruit, enhance salad dressings, or even be used in baking.
Crafting Your Gourmet Ice Cream: A Step-by-Step Journey
The process of making this vanilla bean olive oil ice cream begins with a classic, rich custard base. Combining whole milk, sugar, and a pinch of salt, the mixture is gently heated until steaming. This ensures the sugar dissolves completely, creating a smooth foundation for the ice cream. The next crucial step involves tempering the egg yolks by slowly whisking in the warm milk mixture. This delicate process prevents the eggs from scrambling, resulting in a perfectly smooth and luxurious custard. The mixture then returns to the saucepan, where it’s cooked gently, with constant stirring, until it thickens sufficiently to coat the back of a spoon. This stage is where the magic happens, building the creamy texture that is essential for a superior ice cream.
Once the custard is cooked, it’s strained through a mesh sieve to ensure absolute smoothness, catching any tiny bits of cooked egg. At this point, the heavy cream and vanilla extract are whisked in, followed by the star ingredient: the homemade vanilla bean olive oil. Vigorously whisking the oil into the warm custard ensures it is fully emulsified, creating a homogenous mixture that will churn beautifully. This careful incorporation is key to achieving that delicate balance of flavors.
The mixture is then chilled completely – a vital step for achieving optimal texture in your finished ice cream. A well-chilled base will churn more efficiently and result in a smoother, less icy ice cream. After chilling, the custard is ready for your ice cream machine. Following the manufacturer’s instructions, you’ll watch as the liquid transforms into soft, scoopable ice cream. For the perfect firm texture, transfer the freshly churned ice cream into a large container and allow it to firm up in the freezer for a few hours before serving. This patience is rewarded with an incredibly satisfying scoop.
Serving and Savoring Your Creation
To truly enhance the experience, serve each bowl of this delightful ice cream with an additional drizzle of vanilla bean olive oil and a sprinkle of coarse sea salt. The extra olive oil amplifies the fruity and aromatic notes, while the sea salt provides a captivating contrast, cutting through the sweetness and highlighting the complex flavors. This simple garnish elevates the dessert from homemade treat to gourmet masterpiece.
After a long and often challenging winter, the vibrant energy of spring is a welcome embrace, and the promise of summer feels closer than ever. I am filled with anticipation for many more bowls of homemade ice cream, enjoyed on warm evenings or as a refreshing afternoon delight. And, of course, I foresee preparing several more jars of that wonderful vanilla bean olive oil to keep the delicious experiments going. This recipe isn’t just about making ice cream; it’s about embracing the joy of fresh flavors, the satisfaction of creating something truly unique, and the simple pleasure of sharing it with loved ones.
Vanilla Bean Olive Oil Ice Cream
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Ingredients
- 1 ⅓ cup whole milk (330 ml, 10.5 fl oz)
- ½ cup granulated sugar (100 grams)
- Pinch of salt
- 6 large egg yolks
- 1 cup heavy cream (250 ml, 8 fl oz)
- ½ cup vanilla bean olive oil , plus additional for serving (125 ml, 4 fl oz)
- 1 teaspoon vanilla extract
- Coarse sea salt , for serving
Vanilla Bean Olive Oil:
- 1 cup quality olive oil (250 ml, 8 fl oz)
- 2 vanilla bean pods
Instructions
To make the Vanilla Bean Olive Oil:
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Pour the olive oil into a pint-sized jar or bottle. Use a paring knife to split open the vanilla pods, exposing the beans. Put the vanilla pods into the olive oil and top with a lid. Let sit for 3-4 weeks before using for best flavor, shaking the jar at least once a week.
To make the ice cream:
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Combine the milk, sugar, and salt in a medium saucepan over medium heat. Stir to dissolve the sugar. Heat until steaming and little bubbles appear around the edges.
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In a large bowl, whisk together the egg yolks. Slowly pour in the scalded milk in a slow, steady stream, while whisking constantly. When fully combined, pour the mixture back into the saucepan and return to medium heat. Cook, while stirring constantly, until mixture thickens and coats the back of a spoon.
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Pour mixture through a mesh strainer into a large bowl. Whisk in the heavy cream and vanilla, followed by the vanilla bean olive oil, whisking vigorously until it is incorporated. Chill completely.
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Freeze in an ice cream machine according to manufacturer’s instructions. Scoop ice cream into a large bowl and let firm up in the freezer for a few hours before serving. Serve with additional olive oil and a sprinkle of sea salt.
Notes
NOTES
- No need to buy a very expensive olive oil, but try to use a quality fruity olive oil for the best flavor.
- It is possible to make the recipe without first making the vanilla bean olive oil. After heating the milk mixture, insert a vanilla bean that has been cut open lengthwise. Let sit for 30 minutes. Remove pod and reheat mixture until steaming. Proceed with the recipe, substituting regular olive oil for the vanilla bean olive oil.
Vanilla Bean Olive Oil recipe by Mountain Mama Cooks. Ice cream recipe adapted from The Perfect Scoop.