Ice Cream With Salted Marcona Almond Brittle

  • 2 1/2 cups Half & Half
  • 1/2 cup Bella Nonnas Ultra Premium EVOO - Mild *
  • 3 large egg yolks
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
*Bella Nonnas Blood Orange Olive Oil would be fantastic in this.

Cooking Instructions:
  • In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees.
  • Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy.
  • Remove the sauce pan from the heat.
  • Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.
  • Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes.
  • Strain the mixture in to a bowl set in an ice bath.
  • Stir every now and then until cooled to room temperature. Whisk in the olive oil and vanilla.
  • Refrigerate the custard until chilled, preferably overnight.
  • Process the custard according to your ice cream machines instructions.
  • If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churning.
  • Serve and drizzle with your EVOO or the Blood Orange Olive Oil

Cooking Time : 5-8 min, chilling overnight
Servings : 4-8