Rosemary and Olive Oil Ice Cream

I was looking for a slightly savory ice cream to try to integrate more herbs and to complement the cornmeal cookies I made and so I started looking for different olive oil ice creams — I thought that might make for an interesting combination.  As I sought them out, every recipe I came across had eggs as the base, which I was not excited to include, and so I decided to go out on my own and integrate aspects of the different ice cream flavors into a Rosemary and Olive Oil Ice Cream, continuing to use Jeni’s vanilla ice cream as a base.  When I shared some with my parents, they were a little hesitant, but I think they enjoyed it overall.  The rosemary flavor was definitely strong, yet not overpowering.  I wouldn’t have wanted to assume I was going to be eating a sweet ice cream and then had this flavor hit my palate, but knowing this was the flavor, I am pretty pleased with how it turned out.

Rosemary Olive Oil Ice Cream

Rosemary and Olive Oil Ice Cream

Vanilla Bean Ice Cream:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
4 sprigs of rosemary
1/3 c olive oil

 

To make the ice cream, mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, and rosemary in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes precisely. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Fish out the rosemary sprigs and stir in the olive oil.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

After churning, pack into a storage container. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.

 

Advertisements

Olive Oil and Cornmeal Cake with Blackberries

I woke up the other morning wanting to make a cake.  I knew I wanted something quick and easy and that could be made with ingredients I (mostly) had on hand.  Luckily, I love my grocery store at 6:00 in the morning when no one else is there.

I served this cake alongside the Sausage Burgers with Sriracha Honey Mustard.  The original recipe came from the Good Neighbor Cookbook.  It didn’t call for the blackberries, but I decided to add them and help give a little more oomph to the cake.

I was talking about it the next day at work and I don’t think my coworker could believe cornmeal and olive oil were in it, so I ran home over lunch and grabbed the cake.  I served it all around the building.  One of the folks with whom I work shared he loves both cornbread and olive oil and gave the cake a positive grade, so I am guessing the recipe is probably a keeper.

Olive Oil and Cornmeal Cake with Blackberries

Olive Oil and Cornmeal Cake with Blackberries

1 c flour
1/2 c cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3 large eggs
1 c sugar
8 oz container creme fraiche (or sour cream)
3/4 c extra-virgin olive oil
1 package blackberries

Preheat the oven to 350 degrees.  Lightly oil and flour a 9-inch cake pan, tapping out the excess flour, and line the bottom with parchment paper, or oil and flour a 9-inch springform pan.

In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.  In a large bowl, whisk together the eggs, sugar, and creme fraiche.  While whisking, slowly drizzle in the olive oil.  Add the flour mixture and whisk until just combined (do not overmix).  Scrape the batter into the prepared pan and bake until the top is golden and a toothpick inserted into the center comes out clean, 40 to 50 minutes.  Let cool for at least 30 minutes on a wire rack before unmolding.

If using a cake pan, invert the cake onto a plate, remove the parchment and invert again to serve the cake top side up.  For the springform pan, remove the ring and use a spatula to slide the cake onto a plate.