Recipe: Buttermilk Ice Cream with Olive Oil and Fleur de Sel

Home > News & Articles > Recipes / Dish type > Dessert > Recipe: Buttermilk Ice Cream with Olive Oil and Fleur de Sel

Home-made ice cream Buttermilk with olive oil and fleur de sel.
Here’s the scoop on making fancy, fun ice cream flavors:

INGREDIENDS
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

DIRECTIONS
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 Lebovitz

Recipe: Buttermilk Ice Cream with Olive Oil and Fleur de Sel , 5.5 out of 10 based on 339 ratings

Post Views


2,051
VN:F [1.9.22_1171]
Rating: 5.5/10 (339 votes cast)
VN:F [1.9.22_1171]
Rating: -10 (from 94 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *