< PreviousPORCHETTA, PAGE 221 GROSSY_4p_v1.indd 222-223GROSSY_4p_v1.indd 222-2233/7/23 12:29 PM3/7/23 12:29 PMPORCHETTA, PAGE 221 GROSSY_4p_v1.indd 222-223GROSSY_4p_v1.indd 222-2233/7/23 12:29 PM3/7/23 12:29 PM267Sweets Olive Oil Ice Cream It wasn’t until I went to Pizzeria Pico in Larkspur, California, that I realized what a perfect partnership olive oil and ice cream is. This restaurant makes the simplest dessert of vanilla soft serve drizzled with olive oil and sea salt. The first (of many) times I ate it, I was delighted to find my best friend, olive oil, in a place I would have never expected to see it. While you can always drizzle some very good olive oil over vanilla ice cream, I love this smooth-and-creamy no-churn olive oil ice cream. I would even be so bold as to call it the new vanilla. When I met my boyfriend, Gus, I found out he grew up just minutes away from Pico, and he, too, has enjoyed one of my favorite desserts over and over again. Even more reason to always have some in the freezer! 1. In a stand mixer fitted with the whisk attachment (or a large bowl if using a handheld mixer), combine the cream, salt, and vanilla. Beginning on low speed and increasing to medium, whisk until stiff peaks form, 3 to 4 minutes. 2. Remove the bowl from the stand mixer. Add the condensed milk and olive oil. Use a rubber spatula to fold everything together, scraping along the sides and the bottom of the bowl, making sure the mixture stays light and fluffy. 3. Pour the mixture into a 9 x 13-inch baking dish, cover tightly with cling wrap, and freeze for at least 8 hours, until the ice cream is fully set. Remove from the freezer to soften about 5 minutes before serving. Store tightly covered in the freezer for up to 1 month. Makes 12 cups 1 quart heavy cream 1 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 (14-ounce) can sweetened condensed milk 1 cup extra-virgin olive oil (see note) OPTIONAL TOPPINGS Berry compote Biscotti Chopped nuts Crushed cookies Flaky sea salt Fresh fruit Granola Hot fudge Olive oil drizzle Salted caramel Toasted fennel seeds Whipped cream Note Now is the time to invest in a really good bottle of olive oil! Fruity, buttery oil is especially good here. GROSSY_4p_v1.indd 266-267GROSSY_4p_v1.indd 266-2673/7/23 12:29 PM3/7/23 12:29 PM267Sweets Olive Oil Ice Cream It wasn’t until I went to Pizzeria Pico in Larkspur, California, that I realized what a perfect partnership olive oil and ice cream is. This restaurant makes the simplest dessert of vanilla soft serve drizzled with olive oil and sea salt. The first (of many) times I ate it, I was delighted to find my best friend, olive oil, in a place I would have never expected to see it. While you can always drizzle some very good olive oil over vanilla ice cream, I love this smooth-and-creamy no-churn olive oil ice cream. I would even be so bold as to call it the new vanilla. When I met my boyfriend, Gus, I found out he grew up just minutes away from Pico, and he, too, has enjoyed one of my favorite desserts over and over again. Even more reason to always have some in the freezer! 1. In a stand mixer fitted with the whisk attachment (or a large bowl if using a handheld mixer), combine the cream, salt, and vanilla. Beginning on low speed and increasing to medium, whisk until stiff peaks form, 3 to 4 minutes. 2. Remove the bowl from the stand mixer. Add the condensed milk and olive oil. Use a rubber spatula to fold everything together, scraping along the sides and the bottom of the bowl, making sure the mixture stays light and fluffy. 3. Pour the mixture into a 9 x 13-inch baking dish, cover tightly with cling wrap, and freeze for at least 8 hours, until the ice cream is fully set. Remove from the freezer to soften about 5 minutes before serving. Store tightly covered in the freezer for up to 1 month. Makes 12 cups 1 quart heavy cream 1 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 (14-ounce) can sweetened condensed milk 1 cup extra-virgin olive oil (see note) OPTIONAL TOPPINGS Berry compote Biscotti Chopped nuts Crushed cookies Flaky sea salt Fresh fruit Granola Hot fudge Olive oil drizzle Salted caramel Toasted fennel seeds Whipped cream Note Now is the time to invest in a really good bottle of olive oil! Fruity, buttery oil is especially good here. GROSSY_4p_v1.indd 266-267GROSSY_4p_v1.indd 266-2673/7/23 12:29 PM3/7/23 12:29 PMNext >