If you’ve never had a savory ice cream before, you’re missing out on one of life’s greatest surprise pleasures. The unexpected, tongue-tingling hint of rosemary adds a bright freshness to the ice cream, and the salt and olive oil make the natural sweet notes sing. It’s important to choose a good olive oil: not too heavy, not too syrupy, not too bright. I chose Villa Manodori ($24 at DeLaurentis, also available online) , which is mild and thin, but has a distinctly fresh olive taste and a spicy bite as it finishes. Luckily, any olive oil that goes well on ice cream will also be killer for finishing hot dishes too.
Makes: 1 1/2 savory quarts
Total kitchen time: 30 mins. plus freezing time
- 1 cup heavy cream (go ahead, choose organic. it tastes better)
- 2 cups half and half
- 1 cup minus 1 tbsp. granulated sugar
- 2 tbsp. dark brown sugar
- 1 vanilla bean, split and scraped
- 2 six inch sprigs fresh rosemary, plus extra to garnish
- high-quality extra virgin olive oil, for drizzling
- flake sea salt or sel gris
Special equipment: ice cream maker, instant-read thermometer
- Combine the cream, half and half, sugars and scraped vanilla bean and rosemary sprigs in a medium saucepan. Attach a thermometer and bring the cream mixture to 160°F over medium-low heat, stirring often.
- Once the temperature hits 160°F, immediately transfer the mixture to the freezer to cool. Once it is cold (but before ice crystals form) pour into your ice cream maker and freeze according to the manufacturer’s instructions.
- To serve, drizzle a teaspoon of olive oil and a pinch of salt over a scoop of ice cream. Top with a short sprig of rosemary (optional).