Salt & Straw Olive Ice Cream Recipe + Homemade Hot Fudge
Brooke Eliason
Ingredients
For Ice Cream
1/2cupgranulated sugar
2Tbspnonfat powdered milk
1/4tspxanthan gum*
1 1/3cupswhole milk
2Tbsplight corn syrup
1 1/3cupsheavy cream
1/4cupgrassy extra-virgin olive oil (such as Red Ridge Farm Durant Arbequina), plus more for garnish
1/2tspkosher salt
Flaky sea salt (such as Maldon or Jacobsen)
For Homemade Hot Fudge
1/4cupcorn syrup
1/4cupheavy cream
6Tbspextra-virgin olive oil
5Tbspwhole milk
4ouncesbittersweet chocolate, chopped
1/2tspsugar
1/4tspkosher salt
1/4tspxanthan gum or cornstarch
Instructions
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.
Notes
*Xanthan gum can be found by the specialty flours or near the baking powder in grocery stores.