Rosemary, Olive Oil and Sea Salt Ice Cream
A rich savory ice cream with fragrant rosemary, restrained sweetness, a smooth fruity olive oil finish and a light touch of sea salt. This recipe pairs well with ripe tomatoes, grilled peaches, roasted vegetables or a savory tart.
- Prep
- 30 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
Gently rinse the rosemary and pat it completely dry, then lightly bruise it with the back of a spoon.
Add the whole milk, heavy cream, granulated sugar and fine sea salt to a small saucepan. Warm over low heat, whisking until the sugar is fully dissolved and the mixture is steaming but not boiling.
Remove from the heat, add the rosemary, cover and leave to infuse for 15 minutes.
Strain through a fine-mesh sieve without pressing the rosemary, then discard it.
Add the cream cheese in small pieces and blend with an immersion blender until smooth.
Continue blending while slowly pouring in the extra-virgin olive oil, until the base is fully emulsified, then leave it to cool to room temperature.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve a small scoop with ripe tomatoes, grilled peaches, roasted vegetables or a savory tart.
Enjoy!
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Use a fruity, mild extra-virgin olive oil; a strongly bitter or peppery oil can overpower the rosemary.
- Do not replace the fresh rosemary with the same weight of dried rosemary, which is much more concentrated.
- The sugar is deliberately restrained, but it remains necessary for a workable frozen texture.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 205 | 996 |
| Protein (g) | 2.7 | 13.1 |
| Carbs (g) | 11.1 | 53.9 |
| Fat (g) | 16.9 | 82.1 |