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Blood Orange Fused Olive Oil Ice Cream

Blood Orange Fused Olive Oil Ice Cream
3 cups half & half
1 cup granulated sugar
1/2 teaspoon salt
2 Tablespoons Vodka (optional - helps mitigate iciness)
4 large egg yolks
1 cup heavy cream
1/3 cup TMO Blood Orange Fused Olive Oil
1/3 cup fresh orange segments (blood orange, if you can find it)
Combine the half and half, salt and orange segments in a medium saucepan and bring to steaming over medium heat, stirring frequently, for 10 minutes. In the meantime whisk the sugar with the egg yolks until pale and creamy and well-combined 
Strain the oranges from the half and half and return it to the saucepan. Add 1/2 cup of hot half & half to the egg yolks and stir until combined. 
Pour the tempered egg mixture into the saucepan along with the heavy cream and cook the custard, stirring constantly, over medium heat until thick enough to coat the back of a spoon (about 3 minutes). Turn off the heat and strain through a sieve into a large bowl. Add the vodka, Blood Orange Fused Olive Oil, and whisk to combine. 
Cover, and chill for a minimum of 2 hours or overnight.
Freeze according to the manufacturer’s instructions for your ice-cream maker model.