Friday, August 23, 2013

Creamsicle Olive Oil Ice-Cream (Dairy-Free)

Olive oil ice-cream, you say?...yuck! But no really, this stuff is great. I found it on pinterest (what else is new?), made some adjustments to the recipe, and loved it. Even Andy loved it and he is normally not so fond of my food experiments.

I would like to make a side note that this recipe is dairy-free and ice-cream-maker-free. I am trying to cut dairy out of my diet because it makes my stomach feel wonky, so this is a great ice-cream substitute. (I still eat regular ice-cream, just not often.) The recipe is also made without an ice-cream maker, so it is very simple. Lastly, the ice-cream is delicate and melts fast, so don't let it sit out for long before eating it.

Creamsicle Olive Oil Ice-Cream (Adapted from here)
- 3 eggs
- 1 Tablespoon olive oil
- 1 teaspoon vanilla
- 1 Tablespoon orange juice
- 1 teaspoon grated orange zest
- 1 tablespoon brown sugar
- a pinch of salt

All ingredients must be at room temperature.
Separate the eggs. Whip yolks with brown sugar until batter becomes fluffy and turns pale.
Add the orange juice, orange zest, and vanilla extract, whipping constantly. Add olive oil slowly, still constantly whipping.
The mixture should start thickening, doubling in volume and turning a bit creamy.
In a separate bowl whip egg whites (with a pinch of salt) into stiff peaks.
Fold egg whites into egg yolk mixture.
Pour the mixture into a pan lined with waxed paper and let the mixture freeze for a few hours (or overnight) before serving.

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