Store bought vanilla ice cream has given the flavor a bad name… plain, boring, lifeless. But once you try my homemade version of the classic, with its velvety smooth, silky texture and incredibly vanilla-y flavor you’ll be a forever convert. But if you’re more adventurous, Fig &Olive Oil is another new classic in my kitchen, and fried ice cream bites couldn’t be more decadent. Follow these recipes exactly though, otherwise you’ll end up making a run to the store last minute!
Classic Vanilla Ice Cream
3 cups organic heavy cream
2 1/2 cups whole milk
pinch of Kosher salt
10 egg yolks
1 vanilla bean, split and scraped of seeds
1 generous tsp Mexican vanilla extract
1 cup organic, unrefined sugar
In a large saucepan, combine the cream, milk, salt and 1/2 cup sugar and stir, over medium low heat until dissolved. Add the vanilla bean paste, the whole bean and the vanilla extract. When the mixture just comes to a simmer, turn it off and allow to cool to room temperature. In a separate bowl, whisk the egg yolks with the other 1/2 cup sugar. Add one ladle full of the cooled cream mixture to the egg yolks and whisk vigorously. Pour the egg yolks into the cream and turn the heat on to medium low. Whisk vigorously and keep whisking as the heat comes up. DO NOT LET IT BOIL, this will curdle the eggs. As soon as the mixture thickens to coat the back of a spoon, turn off the heat and remove from the flame. Allow to cool, then pour into an ice cream maker according to directions.
Fig & Olive Oil Ice Cream
2 cups Vanilla Ice Cream recipe base, cooled but not frozen
1/2 cup dried figs, chopped
3 tbsp granulated sugar
1/4 cup water
1/4 extra virgin olive oil
Himalayan sea salt
Directions: In a saucepan, combine the figs, sugar and water and stir on medium heat until the figs have plumped and the sugar is dissolved. Allow to cool. Stir the figs into the vanilla ice cream base and pour the entire mixture into the ice cream maker. While the ice cream is churning, pour the olive oil in through the top spout. When it’s frozen, scoop out into bowls and drizzle with additional olive oil and pink sea salt.
Fried Ice Cream Bites
2 cups frozen vanilla ice cream
Half inch Ice cream scooper
2 cups honey nut cereal, crushed in a plastic bag using a mallet until very fine
2 egg whites, whisked
oil for frying
Scoop ice cream and roll until round, then place on parchment paper and freeze for 30 minutes. Roll each ice cream ball into the pounded cereal, then place back on parchment paper and refreeze for another half an hour. Roll each cereal coated ice cream ball in the egg whites, then back in the cereal mixture one more time. Freeze for another half an hour. Heat the oil on medium heat and fry each ball for about 20 seconds until browned. Drain and serve immediately.