Olive Oil Ice Cream

This post is in partnership with World Market, my favorite stop for specialty foods and home decor. All opinions are my own.

I'm on our first vacation in FIVE YEARS. We packed up our beach chairs and pup and hiked (drove) down to Hilton Head to meet my mother and siblings halfway for some fun in the sun. My family is extremely partial to sweet treats--ice cream in particular--so I thought I'd whip up a version of a dessert from my favorite Italian restaurant to help us cool off : Olive Oil Ice Cream.

Now I know what you're thinking--Olive Oil?! Like for bread? Here's the thing-- olive oil has a bright and subtle flavor that pairs WONDERFULLY with sweet dishes. I used this extra virgin olive oil from the International Food Brands section at World Market along with some sugar and cream to whip up a delicious olive oil ice cream in my own kitchen! See how I did it below.

Ice Cream Ingredients

1 cup sugar

1 1/2 cups heavy cream

3 cups whole milk

1 tsp. salt

4 large egg yolks, beaten

1/2 cup extra virgin olive oil

1 tsp. vanilla extract 

For Cones

1 cup of shelled and chopped pistachios ( I used these)

chocolate curls ( I used these)

1 cup melting chocolate for dipping cones

waffle ice cream cones

Tools and Gadgets

medium saucepan

whisk

measuring cup and spoons

mixing bowl

ice cream maker

wax paper

large dish with lid for ice cream

For the Ice Cream 

Combine sugar, milk and salt in a medium saucepan and simmer on low heat, whisking constantly to dissolve the sugar. Lower heat and gradually add in heavy cream. Remove from heat and add in egg yolks, whisking to incorporate into the mixture. If you don't temper the eggs into the mix properly (heat them up/cook too quickly) your ice cream will have an "eggy" taste that overpowers the delicate cream and olive oil--so be patient! Add in vanilla and olive oil and return to low heat whisking until thick. Allow the custard to cool in an ice bath or the fridge before churning. Transfer the mixture into an ice cream maker and complete using the recommended churn times directed by the manufacturer.

Store your olive oil ice cream in the freezer in a covered dish or serve immediately! How cute is this ceramic baking dish with wood lid that I picked up at World Market!

For the Cones 

Melt the dipping chocolate in a double broiler or in the microwave, stirring occasionally. Line your work surface with parchment or wax paper. Transfer your chopped pistachios into a medium sized bowl along with some ChocoMaker Dark Chocolate Curls for dipping. Dip each cone into the melted chocolate and then into the chopped nuts to coat. Place on the wax paper while you wait for the chocolate to cool.

Here's another idea!

After churning your ice cream--transfer single-sized portions into small glass jars for serving. Dinner guests will LOVE the presentation of a handmade confection served in such an adorable container. I found these classic Weck jars and small dessert spoons at World Market.

Have you found any unusual or uncommon ingredient pairings you love?! I've seen some very interesting dessert and cocktail recipes with Sriracha lately. Be sure to check out World Market's International Favorites for other great recipes to try this summer!

DISH CLOTH • DECANTER WITH BALL LID • CHEESE BOARD

xo Lindsey Crafter

Bring a Taste of the world home! Enter America’s Test Kitchen’s Taste of the World Sweepstakes for a chance to win $5,000+ Grand Prize including a gift card from Cost Plus World Market. Enter now! http://bit.ly/29AO2eY

This is a sponsored post by Cost Plus World Market. All ideas and content are my own. Thanks for supporting the brands that keep Lindsey Crafter going!