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Prep Time: 6 Minutes Cook Time: 12 Minutes |
Ready In: 18 Minutes Servings: 1 |
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It's a splurge with heavy cream and half-and-half, but oh so worth it. Ingredients:
1 1/2 cups half-and-half |
1 cup sugar |
1/4 teaspoon kosher salt |
8 egg yolks |
3 cups heavy whipping cream |
1 cup extra virgin olive oil |
Directions:
1. Combine first 3 ingredients in a 3-quart heavy-bottom saucepan over medium-high heat. Bring to a simmer, stirring constantly until sugar dissolves. Remove from heat.
2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place egg yolks in top half of double boiler. Slowly whisk in hot half-and-half mixture. Cook, whisking constantly, 6 minutes or until mixture reaches 160° and thickens enough to coat the back of a spoon.
3. Remove from heat; strain through a fine wire-mesh sieve to remove any lumps, if necessary. Stir in heavy cream. Whisk in olive oil. Refrigerate until completely cold.
4. Freeze in an ice-cream maker according to manufacturer's directions.
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