Food-Processor Lemon–Olive Oil Ice Cream
- MakesMakes about 1 quart
- Cook Time10½ hours
- Active time plus cooling20 minutes active
- 1
Fruity, peppery extra-virgin olive oil brings unexpected flavor and richness to cakes, muffins and quick breads, and it adds lushness to this bright, refreshing ice cream. If you have a bottle of top-shelf olive oil, this is the time to use it, but we’ve tested decent supermarket brands and had great success. Just be sure to use extra-virgin olive oil, which has much more character than refined regular and light olive oils. Crushed amaretti cookies or crumbled shortbread are great mix-ins for this ice cream. And try drizzling scoops with a little olive oil and finishing with amarena cherries or a sprinkling of flaky salt.
Don’t forget to chill the evaporated milk. If room-temperature or barely chilled, it will not whip properly. Also, don’t whip the evaporated milk until it holds stiff peaks. If overbeaten, it will cause the ice cream base to deflate during the initial freezing. Lastly, be sure the base is fully frozen before processing. If it is only partially frozen, it may separate as it freezes.
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