What I like about this recipe: although it’s made without using an ice cream machine, it’s not going to turn into a rock solid block of ice (unlike many failed experiments I’ve made…)
Usually when it comes to ice creams made without an ice cream maker, the recipe has to be richer (using heavy cream) to get smoother results. It’s a way to avoid the “ice block” consistency. This recipe doesn’t use any dairy but 1 tbsp of olive oil and 3 egg yolks for fat content.
But how to achieve creaminess over “iciness”? It’s all about air and fluffiness. This ice cream doesn’t taste as “luscious” as regular ice cream, but feels light/moussy instead of rich/cloying.
- 3 eggs
- 1 tbsp olive oil
- 1 tbsp orange blossom water or vanilla extract or water
- 1 tbsp rapadura, sucanat or brown sugar
- a pinch of salt
I would not recommend replacing the tablespoon of sucanat with a sweetener: the sugar decreases the freezing point of the overall mixture so that big ice crystals (responsible for the ice block consistency) are less likely to form. Sugar also helps beating and creaming the yolks. I’m not sure that you would obtain the same result using stevia.
I use an Italian extra virgin olive oil with a strong olive taste because I don’t mind its strong flavor, but a more ‘neutral’ kind of oil would certainly work too.
All ingredients must be at room temperature.
Separate the eggs. Whip yolks with sucanat until batter becomes fluffy and turns pale.
Add the orange blossom water or vanilla extract, whipping constantly. Add olive oil slowly, still constantly whipping.
The mixture should start thickening, doubling volume and turning a bit creamy, kind of like a homemade mayonnaise. We’re actually using the same “concept”/chemical reaction as when making mayonnaise: beating oil into egg until an emulsion forms — that is, the oil molecules are uniformly dispersed in the egg and then hold there. Adding a teaspoon of water (or in this case orange blossom water or vanilla extract) to the yolks before dripping in the oil helps create a stronger and more stable emulsion.
Whip egg whites (with a pinch of salt) into stiff peaks.
Fold egg whites into egg yolk mixture.
Freeze overnight. This ice cream doesn’t turn into a block of ice and should be easy to scoop out.
Nutrition facts for the whole thing (makes around 10 scoops): 341 calories, 18 g of protein, 9 g of carbs, 9 g of sugar, 26 g of fat.