MAKE ICE CREAM IN ADVANCE
ICE CREAM BASE:
- 1/4 Cup Heavy Cream
- 1 3/4 Cups whole milk
- 1/4 teaspoon Kosher Salt
- 1/2 Cup white sugar
- 4 large egg YOLKS
- 1/4 Cup Extra Virgin Olive Oil
Faire: To begin, scald cream, milk, salt and sugar constantly stirring until sugar is dissolved.
Remove from heat.
Whisk egg yolks and 2 Tablespoons of sugar until yolks are pale yellow. Then, slowly add cream mixture a little at a time to not curdle the eggs. Cook mixture over medium heat until the mixture can coat the back of your spoon. Then, strain through a mesh strainer into a metal mixing bowl that sits inside of a larger bowl of ice water. Add olive oil into mixture and whisk. Allow mixture to cool. Pour mixture into ice cream maker, as per the machine instructions —churn. When ice cream is formed, transfer to a container and place in freezer until firm.
*You may also remove the Olive Oil and flavor the ice cream base with any flavor.
OLIVE OIL CAKE:
- 1 3/4 cup White sugar
- 2 Egg Yolks
- 2 Egg whites
- 1/4 Cup freshly squeezed Lemon juice
- 1 Cup Cake flour
- 1/2 Cup Olive oil
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon baking powder
- Zest of 1 lemon
- 1/2 teaspoon powdered sugar
Faire: Preheat oven to 325°
Mix all dry ingredients together, then zest lemon into flour mixture. In a separate bowl, whisk eggs and sugar until foamy, stream in olive oil while whisking then add lemon juice. Whisk egg whites to soft peaks, or light and airy. Fold flour mixture into egg whites until combined then fold in egg yolk mixture.
Pour into greased small soufflé ramekins or 3 inch individual springform cake pans.
Bake for 30 minutes or until done when toothpick comes out clean. Allow to cool, then serve with Olive Oil Ice cream and powdered sugar.