We’re now deep in the season of swimming holes, insects, peaches, thunder storms, and the ice cream truck that rolls up and down the streets daily, announced by its chiming song. It’s a heatwave over here. I’ve been holding out for a long time on the ice cream making. For some reason “no churn” seemed like cheating to me and I don’t own an ice cream maker. All week the temperature has been hovering around a humid 95 degrees so I gave in. Much to my surprise, this ice cream is SO good.
It’s not really in my nature to just make straight up vanilla ice cream. I’m more attracted to counter-intuitive flavor combinations. It’s surprising to me that I actually haven’t made ice cream before this week. It is a perfect blank canvas for infinite combinations. The olive oil takes a simple vanilla ice cream and infuses it with a sophisticated subtlety. I actually like olive oil so much that I drizzled more over this ice cream and it was incredible, slightly peppery.
The ice cream itself is rich, creamy and sweet with the gentle touch of vanilla bean and the tiniest hint of lavender. The texture is almost the same as churn ice cream, though I’d say it melts a little more quickly. I cannot believe how quickly we ate this up, but it really was so much better than a lot of the ice creams you can buy. I’m thinking a chocolate, jalapeno, Mexican spice version will be next.
My world has been humming these past few weeks. I’ve been preparing meals with the season’s bounty (some of which can be seen on my Instagram). Cooking like this is honestly one of the chief pleasures in my life, right up there with travel. I’m headed up the east coast for a bit and then back to Mexico again for a week for work and a stop out to Grandma’s house in Coney Island before all of it. I’m hoping to land back in time for the height of the US Open, my fave sports event. Summer is an interesting balance between vibrant animation and inert relaxation. How does one achieve all these states in between the routines of work and demands that vie for your attention? When you figure it out, please let me know. Until I do, I’ll be pushing on all fronts, relaxing when I can (without guilt) and trying to be present in all of life’s fleeting cyclical pleasures like summer and ice cream. Have a wonderful week!
NO CHURN OLIVE OIL LAVENDER ICE CREAM
- 1 can (14 oz) sweetened condensed milk
- 2 tsp pure vanilla extract
- 1 vanilla bean, scraped
- 1 tsp culinary lavender
- 1/2 cup good olive oil
- 2 cups cold heavy cream
In a medium bowl, stir together condensed milk, vanilla, vanilla bean, lavender and olive oil. In a large bowl of a standing mixer, beat cream on high until stiff peaks form, about 3 minutes. Or if you’re like me and do it by hand it might take about 10 minutes. With a rubber spatula, gently fold one-third of the whipped cream into condensed milk mixture, gently stirring until combined. Gently fold in the remaining whipped cream. Pour into a regular sized freezer safe loaf pan, and freeze until firm, 6 hours.