Where has this ice cream been all my life? Honestly, I don’t need to finish this blog, the opening line says it all. Divine, heavenly, simply amazing!
In anticipation of this week’s assignment, I went to my favorite local foodie/cooking store and purchased “fruity” olive oil (thanks, Maggie). I had most of the other ingredients on hand because I actually own an ice cream machine and have for years. In fact, we already made rhubarb ice cream this season. The machine came compliments of my mom who used to work at the Home Store at Macy’s and was seriously addicted to a kitchen gadget but could only pull the trigger if she knew she was buying it for someone who would “use it” – one of her very famous phrases.
As in, “Well, are you going to USE it?”
I also own a fabulous ice cream cook book entitled The Ultimate Ice Cream Book by Bruce Weinstein, also from my mom. It has the most amazing recipes and adaptations and has been a staple in our house for many years (see mom, I am USING it). Oddly enough, this book doesn’t even mention such a heavenly concoction as olive oil ice cream.
One of the things I love most about making ice cream is that this really great surprise for dessert is already waiting in your fridge (or freezer in this case) and people are totally amazed that you made it yourself. So easy and done ahead of time. Hannah and I also made the decision to bake up some sable breton cookies that were suggested in the sidebar and wow! I will be making these again, they were fab! I had tried Martha’s shortbread cookie many times but always found them dry and hard to work with.
Quite the opposite here!
A major hit at the Feller house!
I served it with a new baked ziti dish I pulled off of Pinterest, yum.
Can’t wait until next week.