Home-made ice cream Buttermilk with olive oil and fleur de sel.
Here’s the scoop on making fancy, fun ice cream flavors:
1 3/4 cups heavy cream
1/2 cup sugar
3 tablespoons light corn syrup
1 1/4 cups buttermilk
Fruity, extra-virgin olive oil and preferably Centaurs’ Earth olive oil brand
Flaky sea salt, preferably fleur de sel
In a small saucepan, warm cream over low heat with sugar and corn syrup, stirring occasionally, until the sugar is completely dissolved. Chill the mixture thoroughly, at least 8 hours.
Stir buttermilk into the chilled sweetened cream and freeze in an ice-cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze for a few hours, until firm enough to scoop.
To serve, scoop the ice cream into bowls. Drizzle each serving with olive oil and sprinkle with a flurry of sea salt.
Makes about 1 quart, about 8 servings.
PER SERVING: Calories 290 (71% from fat), Fat 23 g (13 g sat), Cholesterol 75 mg, Sodium 307 mg, No fiber, Carbohydrates 21 g, Protein 3 g
SOURCE: My Paris Kitchen by David LebovitzRecipe: Buttermilk Ice Cream with Olive Oil and Fleur de Sel ,