Ginger & Blood Orange Ice Cream

This elegant and flavorful ice cream is made using our Blood Orange Infused Olive Oil and Ginger Infused Olive Oil to impart flavor and richness. It is a little unusual to use olive oil in crafting homemade ice cream…but…the results are unparalleled: creamy, rich, smooth, and refreshing. It is a tasty treat created to beat the summer heat.

Serves 6-8

Ingredients: 

1 cup whole milk 

1 cup heavy cream 

1/2 cup granulated sugar 

1/2 teaspoon Fleur de sel 

5 egg yolks 

1/4 cup Blood Orange Infused Olive Oil 

1/4 cup Ginger Infused Olive Oil 

1 tablespoon orange zest 

1 tablespoon candied ginger, chopped 

Instructions 

Follow the manufacturer's instructions for prepping your ice cream maker to freeze the bowl or base overnight. 

Place milk, cream, sugar, and salt in a medium saucepan and whisk to combine. Warm over low heat, stirring frequently, until the sugar and salt have dissolved, about 10 minutes. Set aside to cool for 5 minutes. 

Place eggs, olive oils, orange zest, and candied ginger in a large bowl and whisk to combine. Slowly pour the milk mixture into the bowl in a thin stream, whisking while pouring to temper the milk and eggs. Pour the ice cream base into a sealable container and refrigerate until chilled about 2-3 hours. 

Pour the cooled ice cream base into your ice cream maker and churn following the manufacturer's instructions. Once churned, transfer to a flat bottomed-container, cover, and freeze overnight. 

To serve, scoop the ice cream into bowls and garnish with additional orange peel and chocolate.