Labor Day is widely considered the unofficial end of summer in the United States, but this doesn’t mean you have to stop wearing white, or more importantly, eating ice cream! In this post we share a recipe for a delicious sweet cream vanilla ice cream that can be enjoyed on its own or as a base for basil olive oil, mango swirl and many other flavor variations. The basil olive oil and mango swirl ice cream recipes incorporate products provided to us by Olive Oil & Vinegar, but all reviews and opinions expressed in this post are entirely ours.
Basil Olive Oil Ice Cream
Admittedly, the idea of homemade basil olive oil ice cream sounds a bit adventurous to say the least, but to our surprise, it’s absolutely amazing. Adding just a quarter cup of basil olive oil and a pinch of flor de sal (fleur de sel) to the sweet cream vanilla base creates a sweet and salty combination that’s simply irresistible!
Mango Swirl Ice Cream
For another wonderful change of pace from ice cream’s usual suspects, our mango swirl homemade ice cream incorporates a mango syrup made with a reduction of mango pulp vinegar that is swirled between layers of the sweet cream vanilla base. If you like mango ice cream, you will love this combination of rich and creamy vanilla laced with sweet and tangy mango!
Recipe for Homemade Ice Cream Three Ways: Sweet Cream Vanilla, Basil Olive Oil & Mango Swirl
- For the Sweet Cream Vanilla Base:
2 cups whole milk
¾ cup sugar, divided
1 teaspoon vanilla extract
6 large egg yolks
1 cup heavy cream
- For the Basil Olive Oil Variation:
¼ cup Oil & Vinegar® Basil Extra Virgin Olive Oil
1-2 drops green food coloring (optional)
¼ teaspoon flor de sal (fleur de sel)
- For the Mango Swirl Variation:
1 cup Oil & Vinegar® Mango Pulp Vinegar
1 ½ teaspoons sugar
1 tablespoon cornstarch dissolved in about 2 tablespoons water
1-2 drops yellow food coloring (optional)
- For the Sweet Cream Vanilla Base:
1. In a heavy saucepan, heat the milk, ¼ cup of sugar and vanilla extract over medium heat, stirring frequently, until sugar is dissolved (about 2 minutes).
2. In a medium bowl, whisk the egg yolks with the remaining ½ cup of sugar until the mixture turns pale yellow and thickens so that it falls in ribbons (about 3 to 4 minutes).
3. Using a ladle, remove about ½ cup of the warm milk from the saucepan and slowly whisk it into the yolk mixture. Then gradually whisk the mixture back into the saucepan and heat, stirring constantly, over medium heat to 180 degrees F (about 6-7 minutes). Remove the saucepan from the heat and strain the mixture into a bowl. Stir in the heavy cream.
4. Place the bowl in a larger container of ice water and let it sit until the mixture reaches room temperature. Cover with a sheet of plastic wrap placed directly on the mixture and refrigerate until chilled completely (about 4 to 8 hours).
5. Pour the refrigerated mixture into an ice cream machine and churn until frozen in accordance with the manufacturer’s instructions. Serve immediately, or if a firmer consistency is desired, transfer to an airtight container and place in the freezer for about 2 hours and remove 15 minutes prior to serving.
- For the Basil Olive Oil Variation:
1. Proceed with Steps 1 through 3 of the Sweet Cream Vanilla Base recipe.
2. Whisk in the basil olive oil, food coloring (if using), and salt until well combined.
3. Finish with Steps 4 and 5 of the Sweet Cream Vanilla Base recipe.
- For the Mango Swirl Variation:
1. Proceed with Steps 1 through 4 of the Sweet Cream Vanilla Base recipe.
2. Meanwhile, in a small saucepan, heat the mango vinegar and sugar over low heat, stirring constantly, until the sugar is dissolved. Stir in the cornstarch-water mixture and bring to a boil.
3. Reduce the heat to a low simmer and continue to cook, while stirring, until mixture is reduced by about half (about 5 minutes). Transfer to a heat resistant bowl and allow to cool to room temperature. Stir in the food coloring (if using), cover and refrigerate.
4. Remove the chilled ice cream mixture from the refrigerator and process in an ice cream maker until frozen in accordance with the manufacturer’s instructions. Meanwhile, remove the mango syrup from the refrigerator and stir vigorously until it returns to a syrup-like consistency.
5. In a medium container, working in layers, add about about ½ of the ice cream, spreading it out evenly with a spatula. Using a spoon, drizzle about ½ of the mango syrup in thin even swirls over the ice cream. Repeat by layering the remaining ½ of the ice cream and then drizzling the remaining ½ of the mango syrup in thin even swirls over the ice cream. Cover and place in the freezer for about 1-2 hours prior to serving (or until desired consistency is reached).
About Oil & Vinegar
Oil & Vinegar is a gourmet specialty store offering amazing culinary products from Mediterranean cuisine. Their products include herb mixes, dressings, olives, sun-dried tomatoes, mustards, sauces, pesto, pastas, and as their name suggests, a large variety of “on-tap” oils and vinegars from various parts of the world. They have stores across the United States, Europe and Asia and an online store. For a peek into one of their Southern California stores, make sure to take the Google Virtual Tour below!
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