Honey Olive Oil Custard Ice Cream with Pistachio Brittle
Servings: 10
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!
