Categories: Recipes

by Marilyn Harding

Share

Categories: Recipes

by Marilyn Harding

Share

From the Kitchen of Theresa James

A sweet way to het your daily dose of High Phenolic Olive Oil for health.

Olive Oil Pistachio Ice Cream

The most important aspect of making really delicious olive oil ice cream is to use a fantastically good olive oil.
I buy The Governor High Phenolic Olive Oil from Corfu. I added Aegina pistachios (fistiki) for which the island is famous, but you can just keep it plain.

Ingredients
3 egg yolks, whisked
2 cups full fat milk
1 cup cream
1/2 cup sugar
1/2 cup High Phenolic Olive Oil
3/4 teaspoon salt
1/2 teaspoon vanilla extract, I prefer Mandagascan.
and if using pistachios about 3/4 cup blitzed in food processor for about 10 seconds.

Cooling mixture smoothed into pan.

Method
Heat milk, cream, sugar, honey and salt in a medium sized thick bottomed saucepan over a low heat until mixture becomes hot but not boiling.
Remove from heat and gradually drizzle the milk mixture into the bowl with
the whisked egg yolks, whisking constantly. Pour mixture back into saucepan,
still whisking. Place pan back on stove top and cook over low heat setting until
mixture has thickened , about 5- 10 minutes.
Remove from heat and slowly whisk in olive oil and vanilla extract.
If using pistachios, stir them in now.
Cool at room temperature and then if you have an ice cream maker follow
Instructions.
All well and good, but I haven’t got an ice cream maker in my Aegina kitchen, so I put the ice cream
in the freezer stirring every half hour until the mixture began to freeze up.
Allow to freeze for about 4 hours before serving.

Freeze four hours before serving.

The ice cream stayed soft and creamy even when frozen.  It must have been the richness of the olive oil. Also The Governor High Phenolic Olive Oil has the signature pepperiness in the back of the throat due to the phenolic compound oleocanthal. This can lend an interesting element of sweet and piquant to the ice cream.

Enjoy!
TJ

Food as Medicine Notes:

Pistachios

Pistachios: There are many health benefits of pistachios. They are one of the few nuts that contain most of the nutrients that are required by humans for complete health. Pistachios contain nutrients such as carbohydrates, proteins, fats, dietary fiberphosphoruspotassiumthiaminevitamin B-6, beta-carotene, lutein and zeaxanthin, calciumironmagnesiumzinccoppermanganesevitamin Criboflavinniacinpantothenic acid, folate, vitamin Evitamin A, and vitamin K. All of these nutrients make pistachios ideally suited for better health. Learn more!

Did You Know?

Oleocanthal: The phenolic compound oleocanthal is nature’s ingredient for pain relief. The reaction is similar to ibuprofen, with additional health benefits as well. Oleocanthal comes from extra-virgin olive oil. No other oil, from any source contains the anti-inflammatory drug. It is the oleocanthal that gives the peppery sensation in the back of the throat. Learn more!

STAY IN THE LOOP

Subscribe to our free newsletter.

Don’t have an account yet? Get started with a 12-day free trial

Leave A Comment

Related Posts

  • High Phenolic Olive Oil enriches autumn’s bounty in this rich warming soup. “Season of mists and mellow fruitfulness….” (Ode to Autumn by John Keats) From the Kitchen of Theresa James This easy deliciously smooth Roasted Butternut Squash Soup recipe is healthy and completely dairy free and, served with crusty fresh bread, makes for a tasty […]

  • Greek Mushrooms with Olives Greek olives, herbs and high phenolic olive oil makes this mushroom medley a colourful, flavourful and healthful side dish. From the Kitchen of Theresa James There weren’t too many cooks in the kitchen this night. Our friend, Patrick Trodden*, visiting from England, chef and food and wine writer was our guest chef. […]

  • Greek Ragu The flavours of Greece enhanced for flavour and health with high phenolic olive oil. From the Kitchen of Theresa James Sharing love, tradition and the kitchen with friend and guest chef Patrick Trodden* along with son and sous chef, Sebastian Tombs**. Ingredients 4 tablespoons high phenolic olive oil 600 grams minced steak 2 aubergines […]

  • Poor Man’s Pasta Poor Man’s Pasta over Greek Ragu for a rich Greek-centric culinary delight made more healthy with high phenolic olive oil. From the Kitchen of Theresa James – guest chef, Patrick Trodden* I have been vacationing in Greece and on Aegina Island for the last thirty years. I love the many flavours of […]