If you’ve been to Salt & Straw you’ve most likely tried their classic flavors like chocolate gooey brownie, sea salt with caramel ribbons, or even strawberry honey balsamic with black pepper. But one of the lesser celebrated flavors that deserves just as much as attention, is the Arbequina Olive Oil. This recipe is shared in the Salt & Straw cookbook (highly recommend) and on other online publications such as Food & Wine and Saveur.
The Salt & Straw Olive Ice Cream Recipe is tremendously easy and straightforward. Create your base with just six ingredients and let it chill for 6 hours minimum (overnight is recommended). Then add olive oil and salt, and create ice cream in your ice cream maker according to manufacturer’s instructions.
Put into containers for a deep freeze for 6 hours (if you’re patient enough!) and bonus points if you’re up for making Salt & Straw’s recipe for homemade hot fudge sauce. It takes less than 15 minutes and is the perfect complement to your Salt & Straw Olive Ice Cream Recipe!
Salt & Straw Olive Ice Cream Recipe + Homemade Hot Fudge
For Ice Cream
- 1/2 cup granulated sugar
- 2 Tbsp nonfat powdered milk
- 1/4 tsp xanthan gum*
- 1 1/3 cups whole milk
- 2 Tbsp light corn syrup
- 1 1/3 cups heavy cream
- 1/4 cup grassy extra-virgin olive oil (such as Red Ridge Farm Durant Arbequina), plus more for garnish
- 1/2 tsp kosher salt
- Flaky sea salt (such as Maldon or Jacobsen)
For Homemade Hot Fudge
- 1/4 cup corn syrup
- 1/4 cup heavy cream
- 6 Tbsp extra-virgin olive oil
- 5 Tbsp whole milk
- 4 ounces bittersweet chocolate, chopped
- 1/2 tsp sugar
- 1/4 tsp kosher salt
- 1/4 tsp xanthan gum or cornstarch
For Ice Cream
- Stir together sugar, powdered milk, and xanthan gum in a small bowl. Whisk together milk and corn syrup in a medium saucepan. Add sugar mixture, and whisk until smooth. Heat mixture over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in cream. Cover and chill at least 6 hours. For even better texture and flavor, chill mixture up to 24 hours. Base can be stored in an airtight container in freezer for up to 3 months; thaw completely before using.
- Whisk together chilled base, olive oil, and kosher salt until well combined. (There will still be little droplets of oil on the surface.) Pour mixture into freezer bowl of a 11/2-quart electric ice cream maker, and proceed according to manufacturer’s directions until ice cream has the texture of soft-serve, about 35 minutes. (Instructions and times may vary.)
- Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with olive oil, flaky sea salt, and homemade hot fudge (recipe follows).
For Homemade Salt & Straw Hot Fudge
- Heat corn syrup, cream, oil, and milk in a 2-qt. saucepan over medium, stirring occasionally, until mixture just comes to a simmer, 10–12 minutes. Remove from heat and add chocolate, sugar, salt, and xanthan; let sit without stirring 2 minutes. Whisk until chocolate is melted and mixture is smooth; use immediately.