I roasted these peaches with Carapelli® olive oil and brown sugar (skip the cinnamon like you would normally use for pies and crisps… it’ll overwhelm the delicate flavor of the olive oil in the ice cream), and ermagherd they are good enough to eat all by themselves. Not quite to the point where it’s falling apart and no longer retains it shape, but the fruit should be VERY soft. You’ll want to roast your fruit until it’s meltingly soft. Roasted apples, berries, cherries, and other stone fruit would be amazing as well! I’m using peaches here because it’s peak season for them in NY, but feel free to use another seasonal fruit as you see fit. It really helps tie together the olive oil ice cream. Now listen, you really need some fruit component on top of this ice cream. Smooth, thick, velvety No Churn Olive Oil Ice cream. Once it softens from its time in the freezer, you’re left with legit ice cream. You need to let it sit and “melt” a little bit. When you try to eat it straight out of the freezer, the ice cream can be a little brittle. There’s a secret to getting this No Churn Olive Oil Ice Cream to have the perfect smooth, lucious, and creamy texture possible. Just mix together some sweetened condensed milk, vanilla, and Carapelli® Organic Extra Virgin Olive Oil. Really? Could it truly be that easy?Īll this No Churn Olive Oil Ice Cream needs is FOUR INGREDIENTS and 5 minutes of prep! Mix a few ingredients together… freeze… and boom, ice cream. I always thought no churn ice creams were kind of lame. Plus, you can find the Carapelli® Olive Oil and all other ingeredients at Shop Rite, which makes shopping almost too easy. Check out just how QUICK and EASY it is to make this No Churn Carapelli® Olive Oil Ice Cream with Roasted Peaches and Olive Oil Cookies. And that is exactly what we are recreating today. It was rich, buttery, and absolutely unforgettable.īatali served it up in a sundae with some sort of seasonal fruit and crunchy crumble. But… his olive oil gelato was absolutely mind-blowing. I was 100% ready to denounce this ice cream anomaly and move on. I first had olive oil ice cream at one of Mario Batali’s restaurants in NYC. But don’t you dare go crazy on us and combine the two. Olive oil IN ice cream?! I like olive oil. That’s when a recipe like this No Churn Olive Oil Ice Cream saves the day!Īnd you know what’s seriously saving the day here? This Carapelli® Organic Extra Virgin Olive Oil. When you have a toddler hanging on your legs, it’s hard to concentrate on such a finicky recipe. Usually I’ll make it the legit way, cooking a custard to just the right temperature and putting it through an ice cream machine. Of course I’m happy to get some scoops wherever I can, but there’s a certain satisfaction from making homemade ice cream. It was one of the proudest moments I’ve had in fatherhood to date. I got Olivia to try ice cream (with rainbow sprinkles, of course). However, there was a MAJOR breakthrough this August. ![]() I couldn’t even get her to try ice cream for the first two years of her life. Unfortunately, my 2 year old daughter does not share the same love for frozen concoctions as her daddy does. And even though summer may officially be over, I enthusiastically devour ice cream year round. My favorite part? Well, besides the whole summer vacation from teaching and getting to spend lots of time with my family and friends? ICE CREAM. It always takes forever to get here and then leaves way too quick, but my oh my do I love every minute we get to spend together. ![]() One of the hardest goodbyes I have to say each year is to my dear friend… summer. Thanks for supporting the brands that support Shared Appetite! ![]() ![]() As always, all opinions and recipe are my own. This No Churn Olive Oil Ice Cream with Roasted Peaches and Olive Oil Cookies are brought to you by Carapelli® Extra Virgin Olive Oil.
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