Olive oil ice cream with blood oranges, inspired by these olive oil recipes, recently found its way to our kitchen with our first bottles of fresh, raw milk for the year. In this recipe for olive oil ice cream, the inclusion of a good quality unrefined, extra virgin olive oil is essential. The flavor of a good olive oil lingers, enhanced by fruity notes and an almost floral perfume. It is fresh and vibrant. Good quality olive oils are available in specialty food stores, health food stores and online (see sources).
In my version of olive oil ice cream is further complemented by the inclusion of blood oranges, though any orange should do. Blood oranges, with their customarily maroon-colored flesh, offer a unique flavor profile that is decidedly more complex than that of standard oranges. A good blood orange is tart, sweet and imbued by subtle floral notes which make it a nice pairing for olive oil – especially in this recipe for olive oil ice cream. Now that winter has receded, blood oranges are at the end of their season, finding a good blood orange may prove challenging. Indeed, the oranges at my store lacked the brilliant deep red flesh I’d hoped for and, instead, revealed an orange flesh speckled by dots of maroon. Nevertheless, that classic blood orange flavor remained and flavor, after all, is the key to a good dish. When selecting blood oranges for this olive oil ice cream, try to find those with the ruddiest rind as the redder the rind of the orange, the redder the flesh is likely to be.Click Here to Continue Reading.
© Jenny for Nourished Kitchen, 2010. |
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Post tags: agriculture, american cuisine, blood oranges, chemistry, cooking oils, cream, egg, egg yolk, extra virgin olive oil, food and drink, food science, french cuisine, fresh creams, ice cream, ice cream makers, ice cream recipe, olive oil, olive oil ice cream, olive oil recipes, oranges, vegetable oils, virgin olive oil
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