How to make it

  • For Olive Oil Ice Cream:
  • Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.
  • In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Make sure that you don’t over cook it or else you’ll get scrambled eggs. It’s better to err on the safe side by turning off the heat when the custard just slightly thickens because the heat in the pot will continuously cook the mixture. Pour the custard through the strainer and stir it into the cream.
  • Whisk the olive oil into the custard vigorously until it’s well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. See Photo
  • For Cake:
  • Beat the eggs in an electric mixer until they have tripled in size (up to 15 minutes) together with the sugar and orange zest. Add the oil and yogurt, then carefully fold in the flour mixed with the baking powder and salt.
  • Grease and flour a cake pan or individual molds and fill three-quarters full with the batter. Bake at 350 degrees F for 30 minutes for small cakes and 45 minutes for one large cake (I made one cake then cut out rounds with a cutter). See Photo
  • Syrup:
  • Dissolve the sugar in the water and cook for 5 minutes over a hot flame. Add the liqueur.
  • Blanch the orange peel in lightly salted water for 5 minutes. Add to the syrup and cook for another 5 minutes.
  • Assembly: Pour the syrup over the cake, place the ice cream next to it and decorate with the candied orange julienne.
  • .

Reviews & Comments 3

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  • icecreamuffin 8 years ago
    lovely :)
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  • hungrynow 8 years ago
    It took me a moment or two ... OO in the cake is a natural. OO in IC caused pause but I got it! The clincher for me is the Cointreau syrup!! THANK YOU for another spectacular recipe!
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  • Cherrill 8 years ago
    OK! In exchange for letting a neighbour graze his horses on our land, he gives me litres of his home pressed Olive oil. It's the first pressing, has gone through a time honoured method and is the most delicious I have ever tasted. I'm always on the lookout for new ways to use it. Thank you SO much for this!!
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