Stéphane Tréand’s Olive Oil Ice Cream2019-06-12
Stéphane Tréand’s Olive Oil Ice Cream
... but that you will like... This recipe is an acquired taste : you may not like it when you first taste it, but if you open your tastebuds, it will grow on you, trust me !
This Ice Cream focuses on the olive oil taste, which is not a common thing you will find in the ice cream parlor down the street, but rather a specialty ice cream that you will find in top pastry chefs boutiques
First day : I'm totally surprised !
Day after day, I taught my tastebuds to get used to it, and I finally liked it !
Source of the recipeA recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California
About Olive OilAs you may expect, the final taste depends heavily on the quality of the olive oil. If you use a common olive oil from a local supermarket, chances are you may obtain an ice cream that is not too convincing...
Le Collet Blanc
2746A Chemin du Plan des Pennes
13170 Les Pennes Mirabeau
Tel: (+33) (0)6 28 21 37 92
You will need...
The Ice Cream Mix
Powdered Glucose( 3 oz or 90 g), not an ingredient you will find easily in a convenience store... However, it's easily available on the internet: To purchase online, see HERE
Olive Oil(½ Cup or 83 g) in the saucepan
6. Keep stirring, while cooking
7. In a clean bowl, whisk the
Egg Yolks(3 Tablespoons or 40 g), the
Salt(½ teaspoon or 3 g) and the
Sugar(¼ Cup or 60 g)
8. Optionally, you may add in the
Vanilla Paste(1 tablespoon) (like Pierre Hermé suggests)
9. Keep an eye on the thermometer !
10. A soon as the temperature reaches 185 °F / 85 °C, transfer to a clean bowl
To the fridge
If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for
a few hours
Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet
Enjoy this ice cream and sorbet !!
Suggestions to improve this recipe...Some suggestions for next time...
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