Here is a simple ice cream which truly explodes with flavor. As we have noted olives and their derivatives have been used in many forms from savory to sweet. In this recipe we sit on the fence and allow the ice cream to be used in either application. Today we served it with slow cooked king salmon, olive oil poached asparagus and powdered rhubarb. Oh yeah, the ice cream flavor is olive chip.
Olive Chip Ice Cream
150 g extra virgin olive oil
140 g Lyle's golden syrup
216 g mascarpone
2g salt
dried olive crumbs to taste*
Puree the first four ingredients together until smooth. Place in ice cream maker and freeze until just past the soft serve stage. Fold in the dried olive crumbs and then place the ice cream in the freezer to mature.
Scoop and serve.
*Dried olive crumbs are made by pitting olives and then soaking in warm water to remove excess olive oil. After the excess oil is removed the olives are dried in a low oven (180 degrees F) on paper towels until dry and crumbly.
