Indulge in Gourmet: The Ultimate Olive Oil Stracciatella Ice Cream Recipe
Prepare your taste buds for an extraordinary twist on a beloved Italian classic! This isn’t just any stracciatella; it’s a luscious, creamy olive oil ice cream, crafted with premium extra virgin olive oil and generously flecked with delightful semi-sweet chocolate bits. A truly sophisticated frozen dessert that promises a unique flavor experience.
It’s been far too long since the last ice cream recipe graced these pages, and with summer in full swing (especially during prime ice cream months like August!), it’s high time we rectified that. What better way to celebrate the season than with a homemade frozen treat that is both unexpected and utterly delicious? This recipe for Olive Oil Stracciatella Ice Cream promises to be your new go-to for a gourmet dessert that will impress everyone.
To be completely transparent, I initially planned to share another equally exciting ice cream recipe months ago. However, a series of frustrating culinary mishaps and epic fails led me to temporarily pack away my trusty ice cream maker. (For those curious, I use this model and highly recommend it for its consistent performance and ease of use!) The move proved to be a perfect excuse for a brief hiatus from my ice cream experiments, but the craving for a truly unique scoop never truly faded.
Upon organizing our new kitchen, the very first appliance I sought out and strategically placed was the ice cream maker’s bowl, straight into the freezer. It has now secured a permanent residence there, ever ready for that spontaneous moment of inspiration. There’s truly nothing more disheartening than a sudden, irresistible urge to whip up a batch of homemade ice cream, only to discover that your ice cream bowl is not sufficiently chilled, forcing a minimum 24-hour waiting period. It’s a universal law, isn’t it? The moment you crave ice cream, the bowl is warm. The moment you least expect it, it’s been patiently occupying prime freezer real estate for weeks!
Why Olive Oil in Ice Cream? A Culinary Revelation
This Olive Oil Stracciatella Ice Cream is destined to become a regular fixture in my dessert repertoire, and I have a feeling it will be in yours too. You might be initially skeptical, thinking, “Olive oil in ice cream? That sounds unusual.” But please, hear me out – this combination is truly exceptional! If you’ve ever savored an olive oil cake, or perhaps a decadent chocolate olive oil baked good, you already know the magic. High-quality olive oil imparts a subtle sweetness, a delicate grassy note, and a remarkably smooth texture that elevates desserts beyond expectation. It’s an irresistible, complex flavor that keeps you coming back for another bite.
Let me emphasize that the olive oil flavor in this ice cream is far from overpowering. Instead, it acts as an elegant foundation, transforming the base into an elevated, more complex version of classic vanilla (without the vanilla bean, mind you). It’s a versatile canvas, open to endless interpretations and additions. Furthermore, extra virgin olive oil is celebrated for its numerous health benefits, offering a guilt-free justification for that extra scoop… or two! This dessert isn’t just delicious; it’s a mindful indulgence.
Crafting the Perfect Base and the Stracciatella Technique
The foundation of this exquisite olive oil ice cream is barely adapted from David Lebovitz’s renowned cookbook, The Perfect Scoop. I decided to infuse it with the traditional Italian stracciatella style by introducing ribbons of melted semi-sweet chocolate. The combination of rich, fruity olive oil and slightly bitter chocolate is a match made in culinary heaven, adding an exciting texture and depth to the ice cream.
A crucial note: for this recipe, the quality of your olive oil truly matters. Do not skimp! Using a high-quality extra virgin olive oil will ensure that its distinctive, nuanced flavor shines through, rather than getting lost in the creamy base. (My specific recommendation for an excellent olive oil is included within the recipe details below).
The term “stracciatella” is Italian for “little shreds,” beautifully describing the fine chocolate pieces distributed throughout the ice cream. This magical effect is achieved by slowly drizzling warm, melted chocolate into the churning ice cream during its final minutes. As the thin stream of melted chocolate hits the cold, semi-frozen ice cream, it instantly solidifies and breaks apart into delicate, flaky shards. While it might sound intricate, the process is surprisingly simple and incredibly rewarding. The detailed recipe instructions below will guide you confidently through each step, ensuring a perfect result every time.
The Superior Texture of Stracciatella
This method of incorporating chocolate is, without a doubt, the superior way to add it to any ice cream. It yields the absolute best texture imaginable. The finely shredded dark chocolate is evenly distributed throughout every single spoonful, melting exquisitely with each bite or lick – especially when served atop a crisp waffle cone, which I enthusiastically recommend. Unlike biting into a random, unyielding large chunk of frozen chocolate, which can be an unexpected and less-than-pleasant experience, the stracciatella technique ensures a smooth, consistent chocolatey delight in every mouthful. This thoughtful approach transforms your homemade ice cream from merely good to truly gourmet.
Serving Suggestions and Variations
While this ice cream is magnificent on its own, a few garnishes can elevate the experience even further. A final drizzle of that same high-quality extra virgin olive oil just before serving will accentuate its delicate flavor notes. A tiny sprinkle of flaky sea salt (like Maldon) can also work wonders, enhancing both the chocolate and olive oil with a subtle pop of salinity. For a touch of citrus, a fine grate of orange or lemon zest could add a bright counterpoint. Experiment with different types of chocolate – a darker chocolate for a more intense flavor, or even a white chocolate for a creamier, milder contrast. This recipe is a fantastic starting point for endless frozen dessert creativity. I genuinely hope you adore this unique ice cream as much as I do!
Olive Oil Stracciatella Ice Cream
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1
Pint
30 minutes
30 minutes
4 hours
5 hours
Equipment
-
KitchenAid 5 Qt. Artisan Stand Mixer (or similar stand mixer)
-
KitchenAid Ice Cream Maker Attachment (or a standalone ice cream maker)
-
Medium saucepan
-
Large bowl for egg yolks
-
Whisk
-
Fine-meshed sieve
-
Ice bath setup (large bowl with ice and water)
-
Airtight container for chilling/freezing ice cream
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Small microwave-safe bowl (for chocolate)
-
Small Ziploc bag
Ingredients
-
1⅓
cups (320 mL)
whole milk -
½
cup (100 g)
granulated sugar -
pinch
kosher salt
-
1
cup (240 mL)
chilled heavy cream -
6
large egg yolks -
½
cup (120 mL)
high-quality extra virgin olive oil (ensure it’s fresh and vibrant for the best flavor) -
2
ounces
semi-sweet chocolate
broken into small pieces or chopped -
1
tablespoon (15 g)
unsalted butter
Optional Toppings:
-
high-quality extra virgin olive oil
for garnishing -
flaky sea salt
for garnishing
Instructions
-
Prepare the Custard Base: In a medium-sized heavy-bottomed saucepan, combine the whole milk, granulated sugar, and a pinch of kosher salt. Whisk these ingredients together until the sugar begins to dissolve. In a large, separate heatproof bowl, thoroughly whisk together the six large egg yolks until they are light yellow and slightly frothy. Set the whisked egg yolks aside for tempering.
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Temper the Egg Yolks: Place the milk mixture over medium-low heat. Heat gently, stirring occasionally, until the mixture just begins to simmer around the edges (do not bring to a rolling boil). Remove the hot milk mixture from the heat. Slowly and gradually temper the hot milk mixture into the whisked egg yolks. To do this, pour a very thin stream of the hot milk into the egg yolks while continuously whisking the yolks vigorously. This slowly raises the temperature of the egg yolks without scrambling them. Once about a quarter of the milk has been added, you can pour the egg yolk mixture back into the saucepan with the remaining milk.
-
Cook the Custard: Return the saucepan with the ice cream base to medium-low heat. Cook, stirring continuously with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon. You should be able to run your finger across the spoon and leave a clear line. This typically takes about 8-10 minutes. Avoid overheating, which can curdle the eggs.
-
Chill the Base: Place the chilled heavy cream into a separate large bowl or container that can easily be nested over an ice bath. Strain the hot ice cream base immediately over a fine-meshed sieve directly into the chilled heavy cream. This removes any small lumps and stops the cooking process. Whisk the mixture gently until smooth. Slowly whisk the high-quality extra virgin olive oil into the ice cream base, pouring the oil in a very thin, steady stream with one hand as you whisk continuously with the other. This ensures the olive oil is well emulsified. Set the entire mixture over an ice bath (a larger bowl filled with ice and a little water), stirring every 10 minutes or so, until the base has cooled completely to at least room temperature or preferably colder. Transfer the fully cooled ice cream base to an airtight container and refrigerate for a minimum of 4 hours, or ideally overnight, until it is thoroughly chilled. This is crucial for achieving a creamy texture during churning.
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Churn the Ice Cream: Churn the well-chilled ice cream mixture in your ice cream maker according to the manufacturer’s instructions. This typically takes 20-30 minutes, resulting in a soft-serve consistency.
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Prepare the Stracciatella Chocolate: While the ice cream is churning (during the last 10-15 minutes), prepare your chocolate. Combine the chopped semi-sweet chocolate and unsalted butter in a small microwave-safe bowl. Microwave in 15-second increments, stirring well after each interval, until the chocolate and butter have fully melted and the mixture is smooth and glossy. Be very careful not to overheat the chocolate, as this can cause it to seize and become grainy. Transfer the melted chocolate into a small Ziploc bag. You want the chocolate to remain warm and fluid; if necessary, set the sealed bag in a bowl of warm water to keep it from hardening as the ice cream finishes churning.
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Incorporate the Stracciatella: In the very last few minutes of churning (when the ice cream is nearly done and has reached a thick, soft-serve consistency), snip a very small hole (about 1/8 inch) from the bottom corner of the Ziploc bag containing the melted chocolate. Slowly and steadily drizzle the warm chocolate into the ice cream in a very thin stream as the machine continues to churn. The cold ice cream will instantly solidify the chocolate, breaking it into small flakes and ribbons. For an extra touch, you might reserve a small quantity of melted chocolate to drizzle over the surface of the ice cream when transferring it to the storage container, creating a beautiful marbled effect.
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Final Freeze and Serve: Carefully transfer the freshly churned ice cream to a freezer-safe container. To prevent ice crystals, cover the surface of the ice cream lightly with a piece of parchment paper or plastic wrap, pressing it directly onto the surface before sealing the container. Freeze for a minimum of 4 to 6 hours, or until the ice cream is firm enough to scoop perfectly. When ready to serve, if desired, drizzle each scoop with a small amount of high-quality extra virgin olive oil and a delicate sprinkle of flaky sea salt. Enjoy this gourmet delight!
Olive oil ice cream recipe adapted from David Lebovitz’s acclaimed book,
The Perfect Scoop
.
Serving:
1
serving
,
Calories:
382
kcal
,
Carbohydrates:
19
g
,
Protein:
7
g
,
Fat:
32
g
,
Saturated Fat:
12
g
,
Polyunsaturated Fat:
18
g
,
Cholesterol:
201
mg
,
Sodium:
85
mg
,
Sugar:
18
g
Laura / A Beautiful Plate
Ice creams and Frozen Desserts
Italian-Inspired, American