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Cuisine d'Aubéry
The food blog of FX
Ice Cream Dessert Ice Cream And Sorbet

https://cuisinedaubery.com/recipe/olive-oil-ice-cream/

Stéphane Tréand’s Olive Oil Ice Cream

A recipe by Stéphane Tréand Wednesday June 12, 2019
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Stéphane Tréand’s Olive Oil Ice Cream

FX (François-xavier)

About this recipe

An ice cream with olive oil flavor that may surprise you at first...

Stéphane Tréand’s Olive Oil Ice Cream

... but that you will like... This recipe is an acquired taste : you may not like it when you first taste it, but if you open your tastebuds, it will grow on you, trust me !

Stéphane Tréand’s Olive Oil Ice Cream

This ice cream focuses on the olive oil taste, which is not a common thing you will find in the ice cream parlor down the street, but rather a specialty ice cream that you will find in top pastry chefs boutiques

Stéphane Tréand’s Olive Oil Ice CreamStéphane Tréand’s Olive Oil Ice Cream

About Olive Oil

As you may expect, the final taste depends heavily on the quality of the olive oil. If you use a common olive oil from a local supermarket, chances are you may obtain an ice cream that is not too convincing...

Stéphane Tréand’s Olive Oil Ice Cream

Therefore, I urge you to consider buying a premium olive oil. In my case, I was fortunate enough to get an Organic Olive Oil from a small producer in Provence, France : "Le Collet Blanc"

The producer focuses on quality, not quantity, and their olive oil is a top premium brand that I recommend.

Stéphane Tréand’s Olive Oil Ice CreamStéphane Tréand’s Olive Oil Ice Cream

They even allow visitors to tour their olive orchard, so if you are lucky enough to visit Provence, make sure to pay them a visit (go to their website for hours)

Their website "www.lecolletblanc.com" is HERE

Le Collet Blanc
2746A Chemin du Plan des Pennes
13170 Les Pennes Mirabeau
France
hcapi@free.fr
Tel: (+33) (0)6 28 21 37 92

Here are a few photos of their olive orchard, with a sky and a view that you will see only in Provence, beautiful, isn't it ?

Stéphane Tréand’s Olive Oil Ice CreamStéphane Tréand’s Olive Oil Ice Cream

By early June, the olive trees are blooming

Stéphane Tréand’s Olive Oil Ice CreamStéphane Tréand’s Olive Oil Ice Cream

Stéphane Tréand’s Olive Oil Ice Cream

Print Recipe, with photos Print Recipe, no photos
Chef: Stéphane Tréand Skill: Intermediaire Level Cuisine: French Cuisine Courses: Ice Cream, Dessert, Ice Cream And Sorbet,  Staples: Provence
Glucose powder Olive oil Egg yolks Milk powder Ice cream stabilizer
 4.1
Ingredients
  •   2 ⅔ Cups Whole Milk (600 grams)
  •   ¾ Cup Powdered Milk (100 grams)
  •    3 oz Powdered Glucose (90 grams)
  •   1 teaspoon Ice cream stabilizer (6 grams)
  •   ⅓ Cup Olive Oil (83 grams)
  •   ¼ Cup Sugar (60 grams)
  •   3 Tablespoons Egg Yolks (40 grams)
  •   ½ teaspoon Salt (3 grams)
  • Optionally
  •   1 tablespoon of Vanilla Paste

  • You will need...
    Pure Glucose Powder
    Ice Cream Stabilizer
    Stainless Steel Mixing Bowl
    DeBuyer Whisk
    Digital Laser Infrared Thermometer
    Digital Laser Infrared Thermometer
    Food Wrap
    Cuisinart Ice Cream Maker
    Cuisinart Compressor Ice Cream and Gelato Maker
    Pyrex Glass Bakeware
    Glass Baking Dish with Lid
    #advertising, #affiliate, #Amazon
    Steps


    The Ice Cream Mix

    1. In a saucepan, mix together the Whole Milk (2 ⅔ Cups or 600 g) and the Powdered Milk (¾ Cup or 100 g)

    2.  Cook on low/medium heat

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    For the Powdered Glucose ( 3 oz or 90 g), not an ingredient you will find easily in a convenience store... However, it's easily available on the internet: To purchase online, see HERE

    Stéphane Tréand’s Olive Oil Ice Cream

    3. In a bowl, mix together with a wire whip the Powdered Glucose ( 3 oz or 90 g) and the Ice cream stabilizer (1 teaspoon or 6 g) (will avoid lumps)

    4. Add into the saucepan and cook on low/medium heat

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Pure Glucose PowderIce Cream Stabilizer

    #advertising, #affiliate, #Amazon

    5. Pour the Olive Oil (⅓ Cup or 83 g) in the saucepan

    6.  Keep stirring, while cooking

    7. In a clean bowl, whisk the Egg Yolks (3 Tablespoons or 40 g), the Salt (½ teaspoon or 3 g) and the Sugar (¼ Cup or 60 g)

    8. Optionally, you may add in the Vanilla Paste (1 tablespoon) (like Pierre Hermé suggests)

    9. Keep an eye on the thermometer !

    10. A soon as the temperature reaches 185 °F / 85 °C, transfer to a clean bowl

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Stainless Steel Mixing BowlDeBuyer WhiskDigital Laser Infrared ThermometerDigital Laser Infrared Thermometer

    #advertising, #affiliate, #Amazon

    As I told you earlier, the quality of the olive oil is of paramount importance ! I chose the Olive Oil from Provence producer "Collet Blanc", "Fruité Intense"

    Stéphane Tréand’s Olive Oil Ice Cream

    11. Mix

    12. Wrap airtight

    13.  Let cool down at room temperature for 1 hour

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Food Wrap

    #advertising, #affiliate, #Amazon


    To the fridge

    14.  Place in the refrigerator and let cool down for at least 4 hours

    Stéphane Tréand’s Olive Oil Ice Cream

    Churning

    There are several ice cream makers that you will need to chose from :

    Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer overnight. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.

    Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go

    If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for a few hours

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Cuisinart Ice Cream MakerCuisinart Compressor Ice Cream and Gelato Maker

    #advertising, #affiliate, #Amazon

    15.  Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Pyrex Glass BakewareGlass Baking Dish with Lid

    #advertising, #affiliate, #Amazon

    16. Remove the plastic wrap and mix well

    17. Pour into the ice cream maker

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Churning

    18. Pour in the mix onto your ice-cream maker

    Stéphane Tréand’s Olive Oil Ice Cream

    At first, the mix is liquid, but gradually, it thickens

    In summer, I cover the ice cream maker with aluminium foil

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Churning

    19. First, the mix is liquid

    20. After 10/15 minutes, the liquid thickens

    21. After 30 minutes (or sooner depending on your device), you get the ice-cream !

    Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream Stéphane Tréand’s Olive Oil Ice Cream

    Let the cream churn, and let it get thicker and thicker

    Stéphane Tréand’s Olive Oil Ice Cream

    Suggestions to improve this recipe...

    Some suggestions for next time...

    ● As I told you earlier, you may add Vanilla Paste, as seen in a recipe from Pierre Hermé

    Result

    Almost ready !

    Freeze for at least 2 hours before serving

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Glucose powder Olive oil Egg yolks Milk powder Ice cream stabilizer
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    Print Recipe, with photos Print Recipe, no photos
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    The other recipes for Ice Creams

    Pierre Hermé’s Pistachio Ice Cream

    Stéphane Tréand’s Grand Marnier Ice Cream

    All recipes for Ice Creams And Sorbets

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