Olive Oil Ice Cream and Red Apple Balsamic Reduction

Olive Oil Ice Cream and Red Apple Balsamic Reduction



2 Cups whole milk
9 oz. heavy cream\1 vanilla pod, halved length-wise
5 egg yolks (easier to separate when eggs are cold)
3⁄4 Cup sugar
6 1⁄2 Tablespoons: Coronado Taste of Oils Extra-Virgin Olive Oil (High polyphenol)


In a mixing bowl on low speed, beat eggs and slowly add sugar.

Beat until pale yellow and sugar is completely dissolved, about 10-15 minutes on low speed.

Meanwhile, in a heavy saucepan over medium heat, add milk, cream and vanilla pod.

Bring to just barely a simmer (125 degrees). Remove from heat.

Add milk mixture into egg mixture one tablespoon at a time, until “ tempered”.

Add egg mixture back into the saucepan over medium heat and stir until the mixture reaches 150-155 degrees.

Allow to cool for 20 minutes, and then pour through a strainer/sieve and chill, uncovered, for 4 hours.

Process mixture in ice cream machine until smooth and creamy, about 30 minutes.

Drizzle with Coronado Taste of Oils Red Apple Balsamic.

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Coronado Taste of Oils