As you may know, we operate an informal “test kitchen” at our company, relying on colleagues, relatives, and friends to try recipes and dream up new uses for extra virgin olive oil. We’ve dubbed a relative of mine, Joanne, as our unofficial “test kitchen director” and food stylist. She often puts her own spin on a recipe, and then snaps photos of her creations.
Joanne’s latest dish involves the olive oil ice cream developed by famed pastry chef and author David Lebovitz. I recently wrote about this custard-based ice cream on our chefs blog.
Joanne made the ice cream over Labor Day, following Lebovitz’s suggestion to use a fruity extra virgin olive oil – namely, our Arbequina. Joanne then added her own twist, thanks to her eight-year-old sous chef and son John. He cheerfully shelled a half cup of roasted pistachios. Joanne added them to the mixture whirring around in her ice cream maker, doing so near the end of the mixing process.
After freezing the ice cream for a couple of hours, Joanne served it with a peach pie she made from ripe local peaches. She reports the ice cream was one of the best she’s ever had.
Joanne figures pine nuts or chopped almonds probably would work well, too. Or try a riff on butter pecan – namely, olive oil pecan ice cream.
Let us know your ideas.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
