Olive oil ice cream with blood oranges, inspired by these olive oil recipes, recently found its way to our kitchen with our first bottles of fresh, raw milk for the year. In this recipe for olive oil ice cream, the inclusion of a good quality unrefined, extra virgin olive oil is essential. The flavor of a good olive oil lingers, enhanced by fruity notes and an almost floral perfume. It is fresh and vibrant. Good quality olive oils are available in specialty food stores, health food stores and online (see sources).
In my version of olive oil ice cream is further complemented by the inclusion of blood oranges, though any orange should do. Blood oranges, with their customarily maroon-colored flesh, offer a unique flavor profile that is decidedly more complex than that of standard oranges. A good blood orange is tart, sweet and imbued by subtle floral notes which make it a nice pairing for olive oil – especially in this recipe for olive oil ice cream. Now that winter has receded, blood oranges are at the end of their season, finding a good blood orange may prove challenging. Indeed, the oranges at my store lacked the brilliant deep red flesh I’d hoped for and, instead, revealed an orange flesh speckled by dots of maroon. Nevertheless, that classic blood orange flavor remained and flavor, after all, is the key to a good dish. When selecting blood oranges for this olive oil ice cream, try to find those with the ruddiest rind as the redder the rind of the orange, the redder the flesh is likely to be.
Olive oil ice cream, like all the ice cream recipes posted here at Nourished Kitchen, highlights fresh, raw and minimally processed ingredients: fresh cream, fresh milk, raw honey, raw fruit and raw egg yolk – undoubtedly a food safety fanatic’s nightmare. Years of adherence to a diet based on traditional foods, has removed any fear of raw food from our hearts, and we consume raw foods including many raw animal foods (oh … steak tartar how you call to me!) with fair regularity. That is not to say that we’re raw foods enthusiasts – we’re not. Some foods are more nutrient-dense when served cooked. This olive oil ice cream is not one of them, however.
This olive oil ice cream, enriched by raw egg yolks from pasture-raised hens, is rich buttery yellow and dotted with bright orange segments. Of course, where there’s color, there’s nutrients. Fresh, raw egg yolks – especially when sourced from pasture-raised hens – is a potently rich source of biotin, a B vitamin known for its essential role in skin, hair and fetal development, making it an especially important nutrient for expectant mothers or for those who are trying to conceive. Raw egg yolk, particularly from pasture-raised hens, is also a good source of retinol or preformed vitamin A, a fat-soluble nutrient with far-reaching beneficial effects on human health.
Olive oil ice cream, as its name implies, also contains unrefined, extra virgin olive oil as a primary ingredient. While olive oil undoubtedly brings a unique charm to ice cream, it also imbues this nourishing dessert with naturally occurring antioxidants and fat-soluble vitamins like vitamin E – a vitamin that is relatively difficult to come by in the standard American diet – at least in its natural form. These nutrients are further enhanced by the addition of blood orange – a food rich in vitamin C and various minerals.
olive oil ice cream
By April 6, 2010Published:
- Yield: About 1 ½ quarts olive oil ice cream (12 Servings)
- Prep: 5 to 10 mins
- Cook: 20 to 60 (freezing time, dependent on ice cream maker) mins
- Ready In: 25 mins
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
- 3/4 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)
- 1/3 to 1/2 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.