Today is the last day of the #EVOOChallenge hosted by Spartan Oil! I am finishing the challenge on a more decadent note. When I first tried Spartan Oil’s Extra Virgin Olive Oil at MetroCooking DC, they were offering samples with vanilla ice cream to help highlight the pure flavor. I decided to make an ice cream with the oil mixed right in. I found this recipe on Savory Bites and they served the ice cream with chocolate drizzled over the top. I went a step further and incorporated my favorite ice cream flavor, Stracciatella, by slowly drizzling a small stream of chocolate directly into the ice cream maker. All of the flavor of the ice cream base comes from the olive oil, so make sure it is high quality.
Spartan Oil was founded by first generation Greek-American, Pericles Konstas, to offer the highest quality extra virgin olive oil to its consumers. The oil has been produced from the family’s ancient olive trees in Sparta, Greece (Lakonia region) for at least twelve generations. The olives are harvested by hand, pressed mechanically within 24 hours of harvest, and the resulting oil is not filtered to preserve the full flavor and nutritional benefits. The olive oil is stored in all natural, non-reactive stoneware bottles to keep the oil at a consistent temperature and prevent light transmission. Using a high quality, flavorful extra virgin olive oil definitely has an impact on the final result of the dish. Check out the hashtag #EVOOChallenge on social media for other great recipes using Olive Oil.
I melted 1/2 cup chocolate chips to drizzle into the ice cream and it was perfect for me. If you want a bit more chocolate, bump the amount to 3/4 cup. Of course, if you are like my husband and hate chocolate, then you can just leave it out altogether.
I used a fork to thinly drizzle the chocolate into the ice cream maker. You can also transfer the chocolate to a pastry or plastic bag with a small piece of the corner snipped off.
After the eggs have been incorporated to form the custard, heat just until the mixture begins to thicken. Overcooking will cause the mixture to curdle.
Disclaimer: I was given a bottle and refill pouch of Spartan Oil to prepare this recipe. All comments and opinions are my own.
Olive Oil Stracciatella Ice Cream
Adapted from Savory Bites
1 1/3 cup (330 milliliters) whole milk
1/2 cup (100 grams) granulated sugar
1 cup (250 milliliters) heavy cream
6 large egg yolks
1/2 cup (125 milliliters) high quality olive oil
1/2 cup (3.25 ounces/92 grams) dark chocolate chips
In a medium saucepan, whisk together milk, sugar, and salt over medium heat. Cook, stirring often, until sugar dissolves and heated through, but not boiling.
In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 inch of the heated milk mixture into the eggs while continuously whisking. Slowly pour back into the saucepan over medium heat while whisking.
Cook, stirring constantly with a wooden spoon or spatula until thickened just enough to coat the back of a spoon. Remove from heat and transfer to a bowl, straining if needed. Whisk in the heavy cream, then the olive oil. Cover and refrigerate until thoroughly chilled.
Melt the chocolate in the microwave at 30 second intervals or in a double boiler on the stove until melted and smooth. Allow to cool slightly without hardening again.
Freeze in an ice cream maker according to manufacturer’s instructions. During the last 5 minutes of churning, slowly drizzle the chocolate into the ice cream maker in a small, thin stream.
Transfer to freezer safe bowl and freeze until ready to serve.