"I love this recipe because it's so easy. What you do is you whip air into cream. And then, you fold that whipped cream into a mixture of sweetened condensed milk, olive oil and salt. There's something about adding olive oil, like a good fruity extra virgin olive oil, it makes it taste so velvety and luxurious. It's really a wonderful texture. It's just so soft and airy."
"I also love this recipe because half of the sweetened condensed milk goes into the ice cream base, but the other half, you use to make this gorgeous hot fudge sauce. A little salt and melt it, and you have a wonderful sauce for your ice cream. It's really nice when you have a fruity, creamy olive oil ice cream against that bittersweet chocolate. I mean, mmm."
"At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn't require an ice-cream maker. Olive oil ice cream is so magical. This ice cream is no-churn, which just means that you don't need an ice cream maker. Hi, I'm Eric Kim. I'm a cooking columnist for The New York Times."
A no-churn olive oil ice cream is made by whipping cream to incorporate air and folding it into a mixture of sweetened condensed milk, extra-virgin olive oil and salt. Half of the sweetened condensed milk is reserved and melted with a pinch of salt to become a hot fudge sauce. The fruity, luxurious olive oil lends a velvety, soft, airy texture that contrasts with a bittersweet chocolate sauce. The method removes the need for an ice-cream maker while producing a creamy, elegant frozen dessert that balances fruity, creamy and bitter-sweet flavors.
Read at www.nytimes.com
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