It’s the dead of winter, and I’m posting about ice cream. Again. In my defense, I’ve had sick little ones with sore throats and fevers, and sometimes ice cream just makes everything okay. For all of us.
I tried olive oil ice cream this summer, and was floored by how great it was. I decided to experiment with the no-churn recipe, because that’s how I roll now. I cannot express to you in words how much I love this ice cream. It’s creamy and sweet, with the distinct taste of olive oil, then the subtle gentleness of vanilla bean. I would say it’s a grown-up ice cream, but my kids gobbled it down and thought it was incredible, olive oil and all.
1 can [14 ounces] sweetened condensed milk
2 teaspoons pure vanilla extract
1 vanilla bean, scraped
1/2 cup good olive oil
2 cups cold heavy cream
In a medium bowl, stir together condensed milk, vanilla, vanilla bean, and olive oil. In a large bowl of a standing mixer, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold one-third of the whipped cream into condensed milk mixture, gently stirring until combined. Gently fold in the remaining whipped cream. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].