Honey Olive Oil Custard Ice Cream with Pistachio Brittle
Silky custard ice cream gets an unexpected upgrade with fruity olive oil, adding a rich texture and subtle savory depth that balances the sweetness beautifully. This olive oil custard ice cream is smooth, luxurious, and sophisticated enough for a dinner party while still simple enough to make at home for everyday occasions!!
Why did my custard curdle?
Custard usually curdles when it gets too hot or cooks too quickly. Cook it gently over medium-low heat and stir constantly until it thickens enough to coat the back of a spoon.
How do I know when the custard is done?
A finished custard should be slightly thickened and smooth. It should leave a clean line when you run your finger through it on the back of a spoon.
Why do I need to temper the eggs?
Tempering slowly raises the temperature of the eggs so they don’t scramble when added to hot cream. Whisking a little hot mixture into the eggs first creates a smooth custard base.
Why is my ice cream icy instead of creamy?
Ice crystals usually happen from too much water or not enough fat. Chilling the base thoroughly and using enough cream, sugar, or egg yolks helps create a smoother texture.
Looking to make homemade waffle cones?
- 1/4 cup egg whites
- 1/3 cup granulated cane sugar
- 2 tbsp melted butter
- 2 tbsp warm water
- 2/3 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/8 tsp fine sea salt
whisk the egg whites, sugar, melted butter, warm water, and vanilla together until very smooth. beat in the salt, then whisk in the flour until smooth. if the batter is too firm like cookie dough, add an extra tablespoon of warm water. the dough should be like a pre-chilled cookie dough where it’s thick but still very loose!
Here’s the waffle cone maker I use: Amazon link.
Honey Olive Oil Custard Ice Cream with Pistachio Brittle
Ingredients
For the honey olive oil custard ice cream:
- 1/3 cup California Olive Ranch 100% California Extra Virgin Olive Oil
- 3 cups whole milk
- 3 cups heavy cream
- ¾ cups milk powder
- 1 cup honey
- 6 large egg yolks
- 2 teaspoon vanilla extract
- 1 teaspoon vanilla bean powder or vanilla bean paste
For the pistachio brittle:
- 1 cup granulated cane sugar
- ½ cup honey
- ¼ cup water
- 1 cup pistachios chopped
- 2 tablespoons unsalted butter
- 1/8 teaspoon fine sea salt
- 1 teaspoon baking soda
Instructions
To make the honey olive oil custard ice cream:
- Combine the whole milk, heavy cream, milk powder, and honey in a large saucepan. Place over medium high heat and whisk until smooth. Bring to 110F, then remove from heat.
- Place the egg yolks in a medium-sized bowl. Add ¼ cup of the hot milk and whisk until smooth. Repeat this process 2 more times to temper the egg yolks. Gradually pour the tempered eggs mixture into the saucepan as you whisk. Place back over medium high heat.
- Place back over medium heat and stir until 170F to 175F, about 5-10 minutes. It should have slightly thickened up and easily coats the back of a spoon.
- Remove from heat to whisk in the extra virgin olive oil, vanilla extract, and vanilla bean paste. Let cool for 30 minutes before transferring to a container to chill 4 hours to overnight in the fridge.
- *Make sure the ice cream maker base has frozen overnight (at least 8 hours, best is 24 hours).
- Pour the custard mixture in the ice cream base to churn until soft serve texture, 15 – 30 minutes.
- Pour into an airtight container to freeze until solid, about 1-3 hours, depending on ice cream maker.
To make the pistachio brittle:
- Line a large sheet pan with parchment paper. Set aside.
- Combine the sugar, honey, and water in a large saucepan. Stir until smooth, then place over medium high heat and stir until the temperature reaches 300F. Add the chopped pistachios, butter, and salt. Stir to combine.
- Add the baking soda, stir until it begins to bubble, then immediately pour on the parchment paper. Use a spatula to spread out to ¼” thick. Let cool 15-20 minutes, until hardened, then break up into tiny pieces to enjoy with the honey olive oil custard ice cream!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
hello, could I use avocado oil instead of olive oil?
I don’t like the strong taste of olive oil.
thanks in advance 🙂
Hi can I use this recipe in my ninja creamy?
hi area! yes, I believe so!! how fun!