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Salted Rosemary and Olive Oil Ice Cream
Ingredients
1 1⁄2 cups whole milk
1 1⁄2 cups heavy cream
1⁄2 cup granulated sugar
1⁄2 cup brown sugar
1⁄2 teaspoon coarse sea slat (plus a little more for sprinkling)
2 sprigs fresh rosemary
5 each egg yolks
1⁄3 cup Kefi Life® extra virgin olive oil
*Recipe and photo credit: Patterson Watkins
Servings: 6
Prep time: 15 minutes
Chill Time: 2 Days
Directions
Prep your ice cream maker according to the manufacture’s instruction (freezing the bowl ahead of time, etc…).
Combine milk, cream, granulated sugar, brown sugar, salt and rosemary in a medium saucepan. Bring to a scald, whisking frequently, over medium to medium-low heat. Heat the mixture until the sugars dissolve (about 4 minutes). Remove from the heat.
Combine egg yolks and olive oil in a large bowl and whisk until fluffy. Slowly pour milk mixture into the yolks in a thin steady stream while whisking until combined (remove the rosemary before whisking but return the sprigs to the mix once combined). Let the mixture cool to room temperature before refrigerating overnight.
Once cooled, pour the mix into your ice cream maker and continue to follow the manufacture’s instructions for use. Freeze until firm and ready to serve. Sprinkle ice cream with a little coarse sea salt.
