17 Jan 2014

Umbrian Warmth in the Freeze

During the winter's freeze I found some warm memories from last summer: Umbrian extra virgin olive oil and Amaro al Tartufo nero di Norcia (truffle liqueur). They make a perfect ice cream ingredients to enjoy in wintertime, tasting warm and delicious. Here is the recipe:

4 egg yolks
1,5 dl (0,5 cups) sugar
1/4 tsp sea salt
2,5 dl (1 cup) whole milk
0,5 dl (0,2 cups) cocoa powder
1 dl (1/3 cups) truffle liqueur
2 dl (3/4 cups) whipping cream
0,5 dl (0,2 cups) extra virgin olive oil

Combine milk and cocoa powder, stir until the mixture is even.

In a bowl combine egg yolks and sugar. Whisk them until the mixture is fluffy and creamy. Add the milk/cocoa powder mixture, salt and truffle liqueur. Pour in a pot and cook gently, stirring, until the temperature reaches 82 degrees celsius.

Cool the mixture rapidly in an ice cool water bath. Mix in cream and olive oil. Then cover it and put in a fridge overnight. Next morning whisk the mixture and put it in a freezer (or use your ice cream maker). After about 1-2 hours it is ready to be whisked. Whisk 1-2 minutes and return to the freezer. Repeat this after an hour and again until it is frozen (3-4 times).

The ice cream is very smooth and you can scoop it right after removing from the freezer. It is because of the olive oil and truffle liquer. Instead of truffle liquer you can use any other flavour, use your imagination.

This is not a light meal, but one scoop is enough for a dessert. Enjoy!

Some real Umbrian delicacies below...

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