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Olive Oil-Saffron with Burnt Orange-Caramel Swirl
See A&M make one of the finalists for Your Best Ice Cream.
Olive Oil-Saffron with Burnt Orange-Caramel Swirl by Stefani McGuiness
WHO: Stefani McGuiness is a new Food52 user -- this is her first recipe!
WHAT: An ice cream that literally has layers of flavor -- the addictive orange caramel and savory-sweet olive oil and saffron ice cream are alternated in their container before freezing.
HOW: Jeni's classic base is augmented with a pinch of saffron and a swirl of olive oil, and the caramel is a matter of a few minutes' simmering on the stovetop.
WHY WE LOVE IT: Orange, olive oil, and saffron may bring to mind a paella more than dessert, but they pack quite a punch together in this ice cream.
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Olive oil, fresh orange juice, and saffron are the big hitters here, but don't forget about the white palette of milk, cream, cream cheese, corn syrup, salt, sugar, and corn starch!
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There's not much of either in the recipe, but the whisked-together salt and cream cheese are important to this ice cream base.
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Amanda helpfully holds the bowl while Merrill preps a corn starch slurry.
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Then they theatrically pour milk and cream into a saucepan -- so much expression in those hands!
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Regular old granulated sugar will dissolve into the mix and add sweetness.
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And just a taste of corn syrup will smooth out the base while it's being frozen.
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After a few minutes of steady boiling, the corn starch is added to thicken the base.
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When it coats the back of a spoon, it's ready.
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After whisking the hot cream into the cream cheese base, add the olive oil in a beautiful spiraling swirl. (Just kidding -- pouring it in normally works too.)
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And be sure to crush the saffron threads with your fingertips before adding to maximize its flavor.
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The base is ready for a quick cool-down in the ice bath. While it rests, it's time to make caramel.
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Be sure to use freshly squeezed and strained orange juice -- you don't want pulp here, but starting with oranges instead of a carton helps.
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After adding the sugar, don't forget just a pinch of salt.
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Now boil -- no stirring! -- until the caramel becomes honey-colored. (As you can see, we went a little too far here.)
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Pour in the cream carefully -- it'll foam up, but keep stirring and the sauce will calm down.
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That ice bath comes in handy, eh?
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When the ice cream is thick, creamy, and fully frozen, it's time to get layering.
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In a pint container, start layering: first ice cream, then a healthy drizzle of caramel.
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Now ice cream again...
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...and caramel again, until you've filled your container. Now give it a few hours in the freezer to all come together.
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Perfect caramel swirls, ready to eat.
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