Does rosemary & olive oil ice-cream sound totally weird to you? It did to me at first. One of the first dates Aaron and I went on while we were dating long distance between Chicago and LA was to RPM Italian in Chicago. We loved their food and atomosphere from the start, so this became a regular date-night spot for the two of us. During one of our visits, they had a special gelato for the night – flavored with rosemary, olive oil and sea salt. I thought to myself – this is weird, but I also love rosemary and this is probably super good – and it’s literally one of my most favorite flavor combinations now. This combination is certainly not one that can be found easily, and since we recently received a fabulous KitchenAid ice cream maker attachment as a wedding gift from our friends Megan & Andrew, we decided we have to start making our own! I totally didn’t realize making ice cream was so simple and easy and I have a feeling this is going to be a warm-weather obsession for me 😉
I found a fantastic recipe from The Wanderlust Kitchen that turned out SO GOOD! I’m currently using lactose-free milk in our home so that was the only modification I made – I wouldn’t change a thing with this recipe though; the balance of flavors is perfect and the creamy texture just melts in your mouth.
- 1 ½ cups whole milk
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons light corn syrup
- Pinch of flaky sea salt
- 4 fresh rosemary sprigs
- 5 egg yolks
- 1 ½ cups heavy cream
- 1/3 cup extra virgin olive oil
- Combine milk, white sugar, brown sugar, corn syrup, salt, and rosemary in a medium saucepan. Heat over medium, stirring frequently, for 10 minutes. The sugar should be melted, the milk should be hot, and the mixture should smell of rosemary.
- Place the egg yolks in the bowl of your stand mixer. Use the whisk attachment to beat the eggs on medium until well-combined and light in color. Strain the rosemary from the milk mixture.
- With the mixer running on the Stir setting, very slowly trickle a ladle-full of hot milk into the yolks to temper. Pour the egg mixture into the saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain through a sieve into a large bowl. Stir in the heavy cream and olive oil, cover, and chill for a minimum of 2 hours or overnight.
- Freeze according to the manufacturer’s instructions for your ice-cream maker model. For KitchenAid, turn the mixer on to ‘stir’ then pour in the mixture and churn for 20 to 30 minutes (or until you reach your desired consistency). Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid.
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