Tag: Ice-cream & Sorbet

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Olive Oil & Orange Ice Cream

Olive oil is not exactly an ingredient that one usually finds in ice cream, but this recipe is definitely worth a try!  You can taste the olive oil without it being overpowering and it is complimented very well with the flavour of the orange.  This ice cream is neither too rich or too sweet.

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Tartufo (Dark Chocolate Ice-cream)

The rainy weather in Johannesburg at the moment is probably not ideal for ice-cream eating, but make it so long for when the sun comes out! It only has 4 ingredients, and you do not need an ice-cream maker to make it!   After tasting Tartufo at Bar Tre Scalini in Rome in 2005, I have been trying to recreate this delicious dark chocolate ice-cream.  Tartufo (tahr-too-foh) means “truffle” in Italian.  Not that this ice-cream tastes or smells like truffles (thank goodness!).  

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Frozen Cherry And Almond Ice-cream Loaf

Rich and creamy caramel-flavoured home-made ice-cream turned into a special occasion or festive treat with toasted almonds and cherries.  If time does not allow to make the ice-cream from scratch, you can certainly use 2 liter good quality shop-bought ice-cream.

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Olive Oil & Stracciatella Ice-Cream

The Italian word, stracciatella, means “little shreds” and describes the chocolate incorporated into ice cream. You achieve this by slowly drizzling melted chocolate into the ice cream just before it is finished churning. As the melted, slightly warm chocolate hits the frozen ice cream, it immediately sets and hardens into small little flakes. It sounds complicated, but it is easy and straight-forward.

300 ml milk
125 ml/100 gsugar
pinch of sea salt
250 ml heavy cream, chilled
6 large egg yolks
125 ml high-quality extra virgin olive oil
100 g dark chocolate, roughly chopped
30 ml coconut oil

  1. Combine the whole milk, granulated sugar, and salt in a medium saucepan.
  2. Whisk together the egg yolks in a large separate bowl and set aside.
  3. Place the milk mixture over medium-low heat and heat until just barely beginning to simmer.
  4. Remove from the heat and slowly temper the milk mixture into the egg yolks, whisking continuously as you pour.
  5. Return the ice cream base to the saucepan, and heat over medium-low heat, stirring continuously, until the mixture coats the back of a wooden spoon.
  6. Place the heavy cream in a large, clean bowl or container (that can easily be set over an ice bath for cooling).
  7. Once the ice cream base is thick, pour it through a fine-meshed sieve over the cream. Whisk mixture together.
  8. Slowly whisk the olive oil into the ice cream base–pouring the oil in a thin stream with your other hand as you whisk.
  9. Place the mixture over an ice bath, stirring every 10 minutes or so, until the base has cooled.
  10. Place ice cream base in an airtight container and set in the refrigerator until it has completely chilled.
  11. Churn ice cream in an ice cream maker according to the manufacturer’s instructions.
  12. Melt the chocolate in a double-boiler and stir in the coconut oil.
  13. In the last few minutes of churning, drizzle the chocolate mixture in a thin stream into the ice cream as it is churning.
  14. Place the ice cream in an airtight container, cover the surface of the ice cream lightly with parchment paper or plastic wrap.
  15.  Freeze the ice cream for a minimum of 4 to 6 hours, or until firm enough to scoop.
  16. Serve straight out of the container, or alternatively, you can drizzle the ice cream with a tiny bit of olive oil and sprinkle of sea salt!

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