I made this olive oil ice cream last night during a “night of prepping”. In my world, this means spending an evening preparing several recipes at one time to feed incoming guests. For instance, my sister (Codename: Gamer Psychologist) is graduating from graduate school this weekend, and several family members are coming to Chicago for the occasion. Therefore, while I prepared the olive oil custard for its churning and overnight chill, I made batter for sugar cookies, baked a genoise cake for a future Baking with Dorie assignment, and started the dough for another batch of pecan rolls, all of which will be served over the next few days. Yes; when I’m in the kitchen, I’m in the kitchen.
Anyway, after the churning was finished (thank you, purple Kitchen Aid ice cream maker!), I took the liberty of tasting a spoonful of the soft stuff. The ice cream definitely had a tasty olive oil flavor, but it was very subtle to me. I just had to take another bite to relish in it a bit longer. I liken this rather sophisticated ice cream to an extremely confident person who says in a non-obnoxious way, “Yes, I know I’m awesome. I’ll stand here in my awesomeness while you take your time coming to that realization. Don’t worry. I’m worth it.”
So, obviously, I enjoyed this ice cream and am further intrigued by serving it alongside caramelized black olives as Dorie initially experienced. By the way, is it problematic that I just compared ice cream to a person?
To see if others liked this olive oil ice cream, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.