Yes, I just had to do that.
Of course the first thing that popped into my mind when I noticed the FFwithD recipe this week was Popeye the Sailor Man and his girlfriend, Olive Oyl. Created in 1919 (Olive Oyl) and 1929 (Popeye) by cartoon illustrator Elzie Crisler Segar, these two beloved fictitious characters were part of my brother’s and my childhood. Luckily for those of you unfamiliar with Olive Oyl, a new comic book series was just released last month.
Let’s be clear. This week we’re making Olive Oil Ice Cream and Popeye didn’t participate in its selection. We know that because there is no spinach involved in this recipe. None at all.
Admittedly a skeptic, I’ve already bailed on sardine rillettes (4/12/12) so wasn’t inclined to go rogue again. Honestly, I don’t venture much beyond vanilla, chocolate and strawberry. But after gathering together the ingredients and dusting off Little Darlin’ (my christened name for the ice cream maker), I put together the custard base.
If you’ve ever created ice cream, making the custard is standard. Bring the milk and cream to a boil and pour it into the egg yolk/sugar mixture. Acclimatization is the key technique here. Add salt and then pour the entire mixture back into the pan. Cook until thick to about 180 degrees. There will be a custard coating on the back of your wooden spoon. After removing the pan from the heat, strain the custard.
Are you ready for the olive oil? It’s time. Pour olive oil as well as vanilla extract into the strained custard and stir together. I used my Olea Orange Blush Olive Oil to add more flavoring into the mixture. Refrigerate, about an hour.
Once cooled, it’s showtime for Little Darlin’. Carefully pour the custard into the bowl of the ice cream maker and let it spin (mine took 30 minutes). With this ice cream, after removing it from the maker, it’s nice to let it freeze an hour or two.
Just from licking the paddle, I knew I was in love. Olive Oil Ice Cream is delicious. Consensus, one and all. I served this ice cream with two different toppings: 1) a drizzle of orange blush oil topped by a pinch of fleur de sel; 2) a topping of Eleven Madison Park’s Granola. I favored the granola but will also try it with toppings such as salted caramel sauce , strawberries with balsamic vinegar as well as plain chocolate sauce.