Stéphane Tréand’s Olive Oil Ice Cream
About this recipe
... 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 recipe
A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California
About Olive Oil
As 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...
Therefore, I urge you to consider buying a premium olive oil. In my case, I was fortunate enough to get an Organic Olive Oil from a small producer in Provence, France : "Le Collet Blanc".
The producer focuses on quality, not quantity, and their olive oil is a top premium brand that I recommend.
Le Collet Blanc
2746A Chemin du Plan des Pennes
13170 Les Pennes Mirabeau
Tel: (+33) (0)6 28 21 37 92
Here are a few photos of their olive orchard, with a sky and a view that you will see only in Provence, beautiful, isn't it ?
By early June, the olive trees are blooming
The Ice Cream Mix
1. In a saucepan, mix together the Whole Milk (2 ⅔ Cups or 600 g) and the Powdered Milk (¾ Cup or 100 g)
2. Cook on low/medium heat
3. In a bowl, mix together with a wire whip the Powdered Glucose ( 3 oz or 90 g) and the Ice cream stabilizer (1 teaspoon or 6 g) (will avoid lumps)
4. Add into the saucepan and cook on low/medium heat
5. Pour the 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
As I told you earlier, the quality of the olive oil is of paramount importance ! I chose the Olive Oil from Provence producer "Collet Blanc", "Fruité Intense"
12. Wrap airtight
13. Let cool down at room temperature for 1 hour
To the fridge
14. Place in the refrigerator and let cool down for at least 4 hours
There are several ice cream makers that you will need to chose from :
Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer overnight. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.
Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go
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
15. 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
16. Remove the plastic wrap and mix well
17. Pour into the ice cream maker
18. Pour in the mix onto your ice-cream maker
At first, the mix is liquid, but gradually, it thickens
In summer, I cover the ice cream maker with aluminium foil
19. First, the mix is liquid
20. After 10/15 minutes, the liquid thickens
21. After 30 minutes (or sooner depending on your device), you get the ice-cream !
Churn... churn... churn... and observe the mix getting thicker and thicker
Almost ready !
Freeze for at least 2 hours before serving
Enjoy this ice cream !!