Some recipes sound so bizarre that they just have to be tried. I discovered one of my all time favorite summer salads that way, Nigella’s Watermelon, Feta and Black Olive Salad. If you haven’t tried it yet, you really should, it’s delicious. But this week the recipe at hand was Olive Oil Ice Cream. Sounds weird right? I though so too, and that’s why I wanted to try it.
Dorie recommends a flavorful and fruity olive oil for this ice cream and I was fairly careful in picking one out. The right olive oil seemed like a make or break it ingredient here, so I decided not to scrimp. Nevertheless, as I poured it into the custard, I had some serious doubts, it just didn’t seem right. Not just that, but it turned my custard a rather unappetizing color. We were not off to a great start.
As my custard cooled I checked Dorie’s serving recommendations and also pulled out The Perfect Scoop by David Lebovitz. Both recommended chocolate sauce. Who am I to argue with chocolate sauce! So I flipped through the Fundamentals & Flourishes chapter of Dorie’s book and found her Hot Fudge Sauce recipe. I then also decided to add a little green food coloring to my custard as it was churning away in the ice cream maker. Just enough to turn it a pretty pale green color. Things were starting to look up.
In fact, my ice cream looked downright mouth-watering topped with Dorie’s hot fudge sauce (I really need to buy a new camera). And, more importantly, it tasted pretty darn good. Very good in fact. And yet, alone, without the hot fudge sauce, it was not my favorite ice cream. And if ice cream needs hot fudge sauce in order to be good, well, it’s probably not a recipe which needs to be repeated. Oh well, I’m happy that I tried it.
Before signing off I just want to say a big thanks to my fellow French Friday with Dorie cooks for all of their support. Last week was not the best one for me and I really appreciated all of your kind words. This week was better, though still photo-less. I’m sure next week will be even better.