Lemon Olive Oil Ice Cream with Salted Marcona Almond Brittle

2 1/2 c. Half & Half
1/2 c. Fruity Olive Oil such as Lemon, Blood Orange, or Persian Lime
3 large egg yolks
1 1/2 c. granulated sugar
1/2 tsp. sea salt (try our Salt Cellar Lime Fresco)
1/2 tsp. vanilla extract

In a heavy sauce pan set over medium heat, bring the Half & Half and salt up to 180 degrees. Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy. Remove the sauce pan from the heat. Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly. Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes. Strain the mixture in to a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Whisk in the olive oil and vanilla. Refrigerate the custard until chilled, preferably overnight. Process the custard based on your ice cream machine's instructions. If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churning.

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