Who doesn't love ice cream?
Did you know it's easy to make?
With warm weather like we've been getting it's a nice treat. Treat yourself now and find out how delicious this ice cream is using Olive the Best Fused Lemon Olive Oil.
Cooling will take at least 5 hours, preferably overnight
**note: this recipe requires an ice cream maker ***
In a small bowl, combine 1.2 cup (4 ounces or 115ml) of milk with the cornstarch and mix until all lumps are gone.
In a saucepan over medium heat, combine the remaining milk, cream, sugar and salt.
Once steaming, pour in the milk / cornstarch mixture and whisk for about 4-5 minutes when the mixture thickens to consistency of cake batter.
Add mixture into a bowl along with the Fused Lemon Olive Oil and let cool in the fridge until it's 40 degrees F or cooler. This will take at least 5 hours but cooling overnight is preferable.
In a small bowl, whisk together the corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into the finished ice cream base.
Process the ice cream according to manufacturer's directions for your ice cream maker. When the ice cream reaches soft serve stage, scrap 1/3 of the ice cream into a 2 quart or larger container that's airtight and freezer safe.
Swirl in 1/3 raspberry puree, repeating layer with the remaining ice cream raspberry puree. Freeze until solid.
Makes 2 quarts
Ingredients
Directions
In a small bowl, combine 1.2 cup (4 ounces or 115ml) of milk with the cornstarch and mix until all lumps are gone.
In a saucepan over medium heat, combine the remaining milk, cream, sugar and salt.
Once steaming, pour in the milk / cornstarch mixture and whisk for about 4-5 minutes when the mixture thickens to consistency of cake batter.
Add mixture into a bowl along with the Fused Lemon Olive Oil and let cool in the fridge until it's 40 degrees F or cooler. This will take at least 5 hours but cooling overnight is preferable.
In a small bowl, whisk together the corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into the finished ice cream base.
Process the ice cream according to manufacturer's directions for your ice cream maker. When the ice cream reaches soft serve stage, scrap 1/3 of the ice cream into a 2 quart or larger container that's airtight and freezer safe.
Swirl in 1/3 raspberry puree, repeating layer with the remaining ice cream raspberry puree. Freeze until solid.
Makes 2 quarts
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