French Fridays with Dorie
Olive Oil Ice Cream
I hope you will pardon my brevity as I begin posting a few French Friday’s with Dorie assignments over the next few days. I’ll start with this week’s assignment and go backwards.
I knew the idea of olive oil ice cream would seem a bit odd to the people I would end up sharing it with later. So of course I made it anyway. Or perhaps I made it because of this. I do like pushing the culinary envelope now and then and if this was going to be a stretch at least it had 1/2 cup of sugar and 2 teaspoons of vanilla to help it go down.
The recipe itself is a pretty straightforward cooked custard vanilla ice cream that subs in 1/2 cup of olive oil instead of some of the dairy. See how easy it is to be as chic as Paris’ L’Avant-Goût from where Dorie got her inspiration?
The real chic approach to this dessert is in how you serve it and since I was aping L’Avant-Goût I decided to drizzle some lemon olive oil over the top and a few grains of fluer de sel. Great idea. The salt brought up the subtle olive notes in the ice cream and with the oil’s peppery finish left a slight sweet/heat after flavor that drove home the point that this was not your usual vanilla ice cream.
Tomorrow night we are drizzling balsamic vinegar and strawberries over it.
Dorie suggests using a fruity olive oil without a peppery finish. I disagreed so I used a very fruity olive oil with a distinct peppery finish. If L’Avant-Goût’s version can stand up to caramelized olives then then you can bet yours can handle a peppery finish. In fact, where I to do this one again I would steep the milk in black peppercorns to give it even more heat and kick.
I would bet that many who tried this ice cream thought the flavor was a bit too subtle and I would pretty much agree. Next time I will cut the vanilla too.