- 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
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