I was able to pick just enough wild strawberries in our field to make one recipe – a recipe where these tiny fruits would stand on their own and not get lost with a lot of other ingredients. So marinating them in balsamic vinegar and serving it with olive oil ice cream seemed the only option. I hope the guests at Angie’s Fiesta Friday #22 approve.
I have never made olive oil ice cream before, but it sounded intriguing to me. There are lots of recipes on line, and I have read most of them. Finally, I made a fairly standard custard and added some olive oil. I expect any standard ice cream recipe would work, but best if you use a little less sugar than normal. If you don’t have wild strawberries, then use regular ones.
As for the olive oil, I noted that you should use a good quality fruity oil and not a peppery one. Some recipes called for oil infused with lemon, but I had not time for that. I just used my Costco brand organic extra virgin olive oil which worked fine. If you have a really special fruity olive oil, by all means use that.
Olive Oil Ice Cream with Balsamic Wild Strawberries
For the ice cream:
1 cup heavy cream
1 cup whole milk
2 egg yolks
6 Tbsp sugar
3 Tbsp olive oil
Heat the cream and milk until almost boiling. Pour a little at a time, continuing to mix while pouring, into the egg yolks beaten with sugar. Return it all to the pan and cook on medium heat until it coats the back of a spoon, about 7 minutes. Be careful not to overcook it. Remove from the heat, allow to cool a little, then add the olive oil and mix in thoroughly. Chill in the fridge, and then freeze in an ice cream machine according to instructions.
For the strawberry sauce
1 cup wild strawberries
3 Tbsp sugar
3 Tbsp olive oil
1 Tbsp balsamic vinegar
Sprinkle sugar on the strawberries and allow to stand until the sugar dissolves and a syrup forms. This can take a few hours, but stirring it occasionally helps it along. Just before serving, add the balsamic vinegar.
I served it before it really had a chance to freeze properly, but it was delicious nonetheless.