OLIVE OIL SORBETTO WITH BERRIES AND BALSAMIC
Provided by Giada De Laurentiis
Categories dessert
Time 5h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours.
- To freeze the sorbetto, use a handheld blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes. When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight.
- To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic.
LEMON OLIVE-OIL ICE CREAM
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex: creamy, sweet, tart and a little savory thanks to olive oil and a bit of salt. If you'd like, serve scoops with a drizzle of olive oil and a sprinkle of flaky sea salt and lemon zest.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.
- Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
- Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.
- Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 105 milligrams, Sugar 19 grams
OLIVE OIL AND LEMON SORBET
From "The World Of Greece: Odyssey" Magazine May/June 2006 Issue. "Olive oil and lemon dressing, popularly known as ladolemono, is used to dress grilled fish or seafood. Chef Yiannis Baxevanis created this recipe, which is published in his book Ta Kalytera Mou (My Best; Kastaniotis Editions)." The cook/freeze time completely depends on your ice cream maker.
Provided by ThatSouthernBelle
Categories Frozen Desserts
Time 1h10m
Yield 800 grams, 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil sugar and water for 10 minutes to form a syrup.
- Let cool, then add lemon juice and grated lemon rind; stir in olive oil.
- Turn into (put into) ice cream maker.
- Just before the sorbet is completely thick, fold in beaten egg whites.
Nutrition Facts : Calories 471.5, Fat 25, SaturatedFat 3.5, Sodium 29.1, Carbohydrate 62.6, Sugar 62.6, Protein 1.8
MANGO-OLIVE OIL SORBET
Homemade sorbet goes next level when you whisk a fruity variety of olive oil into mango purée; the flavors blend organically while the fat softens the icy edges. Add some texture to your scoop by serving this sorbet with crisp chocolate cookies.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 6h
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Place a loaf pan in freezer. Purée mangoes with 1/4 cup lemon juice in a food processor until completely smooth. Strain through a fine-mesh sieve, pressing on solids with the back of a spoon, into a large liquid measuring cup (you should have about 3 cups). Slowly whisk in sugar and salt until dissolved, then whisk in oil. Taste; add 1 to 2 more tablespoons lemon juice, if desired. Cover and refrigerate until cold, at least 1 hour and up to 1 day.
- Freeze in an ice-cream maker according to manufacturer's instructions. Transfer sorbet to chilled loaf pan, cover, and freeze at least 4 hours and up to 1 week. To serve, let sorbet stand at room temperature to soften, 5 to 10 minutes, before scooping.
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