Olive Oil Ice Cream + Hot Fudge

6.08.2012

Today´s new and very interesting recipe is olive oil ice cream. Our group, FFWD, has chosen it from Around My French Table, the book by Dorie Greenspan that has us cooking up different things every Friday.



I can eat ice cream anytime of the year. It has nothing to do with the weather; though of course I eat more during hot months; that´s when I go walking to get it or have it as dessert at every dinner and party going on. It´s a no brainer really, ice cream by itself or paired with so many other things and you have an instant dessert.

This recipe proved a bit of a challenge because, though I have an ice-cream maker, it needs a transformer (due to the different voltage we use here) which I seem to have lost at one point. I had a big one which was good for my bread and ice cream machines. 
My bread maker ended up at a friend´s house after the initial interest died, and I really don´t know what became of my transformer, a heavy dark thing that was a pain to carry. Probably the reason why I graciously lent it to someone and planned to buy another, smaller one. 
That never happened, and now I find myself needing to make ice cream but find I can´t use my good (but not great, it churns decently but not thoroughly) appliance.




I used to make ice creams on a permanent basis, in every flavor I could imagine. I even bought the styrofoam containers and had a huge freezer with enough room for everything. My life and my freezer are different now. So first, I had to make space to store the final cream. It turned out to be the perfect fall cleaning. So many useless bits of dough and bread and I guess one bag had mini muffins and other things that were hard to tell through the ice that was covering it.

The ice cream itself was easy to make and the process quite relaxing. The time I spent whisking eggs and sugar, scalding milk and cream, combining everything, waiting for the mixture to coat the spoon, then adding the olive oil, and my newly bought Maldon salt flakes and vanilla turned out to be fun.
I realized that I could´ve made the effort to go and buy the godamn transformer in time for this recipe, but it was already late afternoon, so I decided to see how things went if I didn´t churn it.



After cooling the mixture over ice cubes, like Dorie says, I put it in the freezer. My idea was to process it twice before it became totally solid. After three hours it was barely a very thick custard, so I stirred it and decided to go to bed, since I wasn´t going to stay up another four hours until it began to solidify. So it went into the processor the next morning, fully frozen. I processed it until it was a cream and put it back in the container and back to the freezer for many hours.

The result is what you see in the picture. It turned out creamy despite the lack of churning. The taste is different, and I liked it a lot. My olive oil is a bit strong, real olive oil, not some faint flavor. And it comes through in the ice cream. The vanilla was a good combination. Not my everyday flavor, this is more of a dessert thing to serve to guests with chocolate sauce. I don´t see myself, spoon in hand, eating this by myself. I was quite certain of it.



The chocolate fudge sauce I had it dog-eared for ages. My usual ice cream flavors are water-based like tangerine, grapefruit, passion fruit, or maybe dark chocolate, and they don´t really go with chocolate sauce. This fudge is the kind that hardens when it comes in contact with the frozen cream, dark, shinny and thick.
The first spoon I ate was nice, but then as I was having another one it started to make sense, the whole olive oil and chocolate combination. I had to talk myself into putting the spoon down and stashing the ice cream back in the freezer. I could´ve kept on eating it a while longer.

This turned out to be one of the most sophisticated desserts I ever made with the maldon salt flakes on top. A recipe to surprise everyone at the table.




HOT FUDGE
adapted from Desserts, by Nancy Silverton

This recipe can easily be halved. Use the best cocoa powder you can afford. It makes a difference.

Makes 4 ½ cups

Ingredients

15 oz. (420g) semisweet chocolate
½ cup granulated sugar
1 cup corn syrup
1 cup + 2 Tbs water
1 cup unsweetened cocoa powder
1 Tbs instant coffee
6 Tbs cognac or brandy

Directions

Chop chocolate and melt in heatproof bowl over simmering water. Turn off heat and let stand over warm water until ready to use.
In a large saucepan, combine the sugar, corn syrup, water, cocoa and coffee. Bring to boil over medium heat and boil 1 to 2 minutes, stirring constantly. Remove from heat and whisk in melted chocolate.
If it´s too thick to your taste, return to the stove and let boil until reduced to the desired thickness.
Remove from heat and stir in the cognac.
Let cool slightly before using. To reheat place in a bowl over simmering water.
Fudge lasts indefinitely in the refrigerator.




42 comments:

  1. A fine job considering you didn't churn. Still looks great! I enjoyed my version and do think it would be good with chocolate.

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  2. Both your ice cream and fudge sauce look heavenly!

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  3. Kudos to you for doing this without a ice cream maker sounds like a lot of work. I love your hot fudge sauce... I will pin it excellent idea to put coffee and brandy.

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    1. The hot fudge is great, just be sure to use good cocoa powder!

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  4. That hot fudge sauce looks incredible and definitely adds sex appeal to your olive oil ice cream, not that it isn't already lush enough! :)

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  5. I really loved this one too! Love the pics in that tall fancy glass & I'm really impressed that you did this without an ice cream maker!

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  6. This looks fantastic, Paula! Did you use an olive oil from Mendoza? I have great memories of tasting Argentinean olive oil while on vacation there. Now head over to the store and get your converter/transformer! :-)

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    1. I don´t really know where the olive oil is from, since I buy it directly from a distributor. I wouldn´t be surprised if it came from Mendoza, so many good wines and oils are made there!

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  7. Ijust saw this i ce cream at someone else's blog and wastotally intrigued becauseof the useof olive oil. I do like your addition of fudge sauce...i am sure it gives an extra flavor to this ice cream...

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    1. It surprised me how well they went together!

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  8. Very lovely. I have a feeling that the olive oil used makes all hte difference in the flavor profile of this one. The chocolate/ salt addition sounds wonderful

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  9. Very impressive ice cream for no churning! The sea salt with the chocolate sounds delicious!

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  10. This looks like a great dessert. I very much like ice cream with not so typical tastes.

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  11. ice cream, my go to dessert! this one topped with the chocolate sounds oh so rich, so I'll just have a little scoop, please.

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  12. estas de broma no???? VAYA PEDAZO DE HELADOOOOOOOO QUE RICOOO

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    1. Tendrias que hacer algunas recetas de este grupo Mireia. Te encantarian!

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  13. Olive oil ice cream catches my eye, perfect for hot weather, I like as it is easy to make them.

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  14. Tricia shared some of her ice cream with Hubby and I and we thought it delicious. Today I had a little more and used some chocolate sauce on top. Quite good. Your photo makes that dish look so scrumptious.

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  15. Paula, such wonderful pictures of your olive oil ice cream with hot fudge sauce - I am glad that I was not the only one that liked this ice cream so much - I loved it and could not get enough of it and the kids are still raving about it, who would have thought?!

    Nice post, nice pictures - always nice to "visit" your blog! Have a great weekend!

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  16. I've never made ice cream before, so I didn't know I could do it without the machine. Hmmmm...I may have to give this recipe a shot after all. The flavor just seems so odd and interesting. It looks like it turned out beautifully, and I want to stick my face in the chocolate sauce. Mmmmm.

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    1. I found it very tasteful and with the chocolate fudge it was a really good ice cream idea

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  17. Surprisingly, yours is the first post I've seen with the recommended addition of chocolate sauce! I just might have to try that with the ice cream we have left!

    Have a great weekend!

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  18. This does sound like a delicious gourmet creation. Also, your picture is pretty enticing as well. I will need to try the ice cream as well as the fudge. I would have never thought of the pairing, but no doubt it tastes amazing-yum!

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  19. Great job! Very clever process and probably less trouble than a machine. As foor cleaning out the freezer, I had to do the same thing to make this. Who knew ffwd would help us get more organized, too? This was really yummy.

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    1. I guess it turned to have a silver lining!

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  20. Love how luscious your ice cream looks with that chocolate fudge topping! Such a great idea to run this through your food processor after it was frozen…looks perfect!

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  21. This ice cream was perfect with chocolate. I love your photos with the chocolate sauce. Your ice cream turned out perfectly, so you didn't need the ice cream machine after all!

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  22. Ice cream+olive oil+chocolate... What a perfect combination! I usually have a chocolate square on a toast with olive oil and maldon flakes as dessert (I crave chocolate all the time), turn that Into such a sophisticated ice cream is just great! It's the first time I stop by here, and won't be the last ( for sure). Ummmmm que rico!

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    1. Thanks! It´s always so great to meet new bloggers!

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  23. Impressive. I didn't know once could make ice cream without a machine. Or at least one of those old fashioned churning buckets. Well done. I topped mine with hot fudge sauce too.

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  24. I really enjoyed your post and could relate on many levels- esp about cleaning out the freezer with bits of dough and such. I consider these remnants of FFWD. And you had me LOL when I you said you should have just "bought the goddamn transformer" while getting the other ingredients :) Also funny how life and our freezer contents change over time, huh. I for one was very happy to be back in the ice cream business while my kids are still home for the summer. Great job and I am so trying that sauce !!

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    1. It´s all about priorities changing in life! I´m glad you can enjoy your kids and ice cream!

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  25. Where do you live that your need a transformer? Excellent job on the ice cream, nice to know it can be made without a machine, beautiful photos as well!

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  26. I live in Buenos Aires, Argentina. I bought the ice cream maker more than 10 years ago; I think most now come with built-in adaptors. Have to get it soon since I got the ice cream bug again, even though it´s winter!

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  27. I'm impressed that you made this without an ice cream maker - I sat this week out because I don't have one. The hot fudge sauce sounds amazing.

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  28. Paula, What was so amusing to me (well, honestly, I laughed out loud) was your being "just fine" with not using your ice cream maker that "doesn't churn well anyway" because you don't have your transformer "which was big and black" u-n-t-i-l about midway through your Post when you decided you should have just purchased a goddamn transformer. There ARE times for swearing and I think this was a time. But, you get the Blue Ribbon for effort and a great result, Thank you for the Silverton hot fudge recipe - I don't have a good one. This ice cream iseems to be perfect with it - as Dorie says. And, since everyone is all about using Maldon salt (which I don't have), I have decided I am going to spend the extra $$$$ and buy that goddam salt....... I am going to be in B uenos Aires in late September and I will remember to bring my South American plugs (transformers).

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    1. Can you believe I bought my Maldon salt in Whole Foods this past april when I was is Wash. DC?
      BA in september should be nice, almost spring! I´m here if you need any help, just email me!

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  29. I thought of buying an ice cream maker this year when it started to get hot out.. I am obsessed with making ice cream these days. But then I stumbled across a website and she introduced the easiest way to make ice cream without the maker.. and no it does not involve kicking a can around.. :) and my coffee chocolate pieces ice cream turned out divine.. my husband now only wants to eat ice cream made by me!

    Never tried olive oil ice cream.. putting it on my must try list.. currently I'm thinking pistachio..

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  30. What an exceptional ice cream flavour, I'd really love to try it which means I better get cooking because I doubt many shops will ever have it in stock.

    Really exciting flavour, thank you for sharing!

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    1. If you try it do use a mild, fruity olive oil if you can find one!

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  31. I finally got 'round to this one last week - I really enjoyed it, but you're right, it's not an ice cream that you can just sit down and eat until it's gone. I liked it as a side for Gâteau Basque, but your chocolate sauce sounds like an excellent idea, too!

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