Day is Better With Ice Cream:)))

My last post on the blog was on our home decor and sharing of  our collectibles. Whether a home is traditional, contemporary or whatever your style is....a home is always a ' home sweet home'.

Right here the chillness in air sliding away quietly giving way to Spring/Summer. The days are heading for sunny days in calendar. We are anticipating much hot and humid weeks ahead this year as we lost thousands of age old trees and other trees to the recent savaging cyclone that hit our city. Summer preparations are going on at everyone's end to beat the heat. Mild spicy recipes are ready to replace the hot spicy dishes in the menu.  Water content veggies, fruities, ice creams, milk shakes, fresh fruit juices & salads strives to enter the summer kitchen.

Colourish cones, creamish cups, icy are the words that spring to mind while we think about ice creams. Indulging in some home made ice creams are fun at times and a perfect treat for a hot sunny day. How about preparing ice cream with the Mediterranean delightful ingredient the Olive oil? That sounds yummy.

Spring/summer season starts off at Crystal Grandeur with a fun, fresh flavored and easy to make ice cream recipe. Try and you will enjoy.  Also sharing an ice cream table setting from our cozy corner. 
                                                                                                       

                                                                                             Scroll down for the recipe:))

Olive oil Ice - cream

Preparation time: 6 minutes, cook: 12 minutes, Freeze: 25 minutes, Chill: 2 hours

Heavy Cream: 1 1/2 cups
Sugar: 1 cup
Salt: 1/4 teaspoon
Egg yolks: 8
Heavy Whipping cream: 3 cups
Extra virgin olive oil: 1 cup

1. Combine first three ingredients in a 3-quart heavy bottom saucepan over medium high heat. Bring to simmer stirring constantly until sugar dissolve.Remove from heat. 

2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat. Bring to a boil. Reduce heat and simmer, place egg yolks in top half of double boiler. Cook whisking constantly six minutes or until mixture thickens enough to coat the back of a spoon.

3.Remove from heat strain through a fine wire mesh sieve to remove any lumps. Stir in heavy whipping cream. Put in olive oil. Refrigerate until completely cold. 

4. Freeze in an ice cream maker according to the directions.  

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