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Olive Oil Ice Cream with Roasted Balsamic Strawberries next to a red patterned napkin

Olive Oil Ice Cream with Roasted Balsamic Strawberries

Course: Dessert
Cuisine: Dessert
Keyword: Homemade Ice Cream, Olive Oil
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 310kcal
Olive Oil Cream with Roasted Balsamic Strawberries is a dessert that you won't soon forget. The creamy, rich ice creams pairs perfectly with the slightly sweet, yet tart, roasted strawberries. The strawberries make a wonderful jam, too. This is a keeper.
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Ingredients

FOR THE ICE CREAM

  • 1 1/3 cups whole milk
  • 1/2 cup sugar
  • 1/4 tsp Kosher salt
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup extra virgin olive oil

FOR THE ROASTED BALSAMIC STRAWBERRIES

  • 2 pints about 4 cups fresh strawberries, hulled and quartered or halved
  • 2 tbsp sugar
  • 4 tbsp good quality balsamic vinegar.

Instructions

MAKE THE ICE CREAM

  • Warm the milk, sugar, and salt in a medium pan.
  • Pour the heavy cream into a large bowl and set a mesh strainer on top, set aside.
  • In a separate medium bowl, whisk together the egg yolks.
  • Slowly pour the warm cream into the egg yolks, whisking constantly, then pour the eggs/cream back into the saucepan.
  • Stir the mixture constantly over medium heat with a wooden spoon (or a rubber spatula), scraping the bottom as you stir, until the mixture thickens (but don't let the eggs scramble!).
  • Pour the custard through the strainer and stir it into the heavy cream.
  • Whisk the olive oil into the custard vigorously until it's well blended.
  • Chill the mixture thoroughly in the refrigerator (for at least 2 hours).
  • Freeze in your ice cream maker according to manufacturer's instructions.
  • Top with roasted balsamic strawberries when ready to serve.

PREPARE THE ROASTED BALSAMIC STRAWBERRIES

  • Pre-heat the oven to 350 F.
  • Place the berries in a 9"x13" glass dish and pour the sugar and vinegar over them, and then mix them up to coat the berries.
  • Roast for 45 minutes, stirring once, about halfway through.
  • Vinegar will become thickened and syrupy (perfect!)

Nutrition

Calories: 310kcal