Recipe Of The Month For February
Blood Orange Olive Oil Ice Cream There are no eggs in this ice cream recipe; Blood Orange olive oil steps in to give it creaminess. The dextrose and Pannabase are available at some health or Italian food stores. 1 cup (250 mL) 36 per cent cream 2 cups (500 mL) whole milk 1 cup (250 mL) sugar 1/6 cup (35 mL) dextrose 1/4 cup (60 mL) honey ½ cup (125 mL) ice cream stabilizer (Pannabase) Pinch of salt Juice of ½ lemon 2 cups (500 mL) Blood Orange Olive Oil. Bring all the ingredients, except olive oil and lemon juice to a boil. Cool to room temperature using an ice bath. Add olive oil and lemon juice. Churn in ice cream maker until ribbon stage, 20 to 25 minutes. Makes about 6 cups (1.3 L) of ice cream.