This week’s French Fridays With Dorie challenge is for Olive Oil Ice Cream. If ever a thing sounded incongruous, this is it! I couldn’t imagine such a thing – how could oil be creamy? I set aside my skepticism and decided forge ahead. After all, I never expected to like Olive Oil Cake, either.
Dorie recommends using a fruity olive oil, so I used Pasolivo’s Lime Olive Oil, and I’m glad I did. I think the ice cream may have been a little bland without the subtle essence of lime. I also thought the ice cream could use a little color, so I layered it with these beautiful fresh raspberries.
Somehow, the cooked custard blended perfectly with the olive oil to create a truly creamy ice cream – it wasn’t oily at all.
The verdict: we liked this far more than we expected to, but it’s not out favorite of all the ice creams we’ve made since we got our ice cream maker last summer.