Olive Oil Ice Cream Sundaes

Step by step

1. Start by making the ice cream base. Add whole milk, heavy cream, kosher salt, and 1/2 a cup of granulated sugar to your 3.0-Quart Saucepan from the KitchenAid® Tri-Ply Copper 10-Piece Set, and heat on medium-high heat, stirring to dissolve sugar. Heat until it just comes to a simmer and immediately remove the pan from the heat.

2. Vigorously whisk together egg yolks and the remaining 2 tablespoons of granulated sugar for 1-2 minutes until pale. In a slow steady stream, pour in 1/2 a cup of the hot milk mixture into the yolks, whisking constantly to avoid scrambling. Once combined, slowly stream into the remaining milk mixture in the saucepan while whisking. Cook over medium heat, stirring consistently with a wooden spoon for 3-4 minutes or until the mixture is thick enough to coat the back of the spoon.

3. Strain through a fine-mesh sieve into a medium bowl that has been set over a large bowl of ice water. Whisk in the condensed milk, olive oil, and vanilla and let cool for about 30 minutes, stirring occasionally. After 30 minutes, whisk in buttermilk and transfer mixture to a gallon-sized Ziploc bag. Submerge the bag in the ice water to cool completely. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.

4. Assemble and engage the KitchenAid® Ice Cream Maker Attachment freezer bowl, dasher, and drive to the KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer. (The Ice Cream Maker Attachment needs to be completely frozen prior to use. Keep in your freezer for at least 14 hours prior to making your ice cream.) Pour the ice cream base into the bowl. Churn on “stir setting” (low) for 15-20 minutes or until desired consistency.

5. Remove the bowl from the Stand Mixer and transfer the ice cream to a KitchenAid® Professional-Grade Nonstick Loaf Pan and cover with a sheet of parchment paper. Transfer to freezer to firm up for at least 4 hours, preferably overnight. Feel free to sneak a taste because if you haven’t had olive oil ice cream yet, you’re in a for a treat!

6. Meanwhile, let’s make the candied kumquat topping. Start by combining sliced kumquats, vanilla bean and its seeds, granulated sugar, and water in your 3.0-Quart Saucepan and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes or until the skins are tender and translucent. Remove the pan from the heat and let cool to room temperature. When cool, remove and discard vanilla bean and strain the fruit through a fine-mesh sieve, collecting the syrup in a bowl; then transfer the syrup back to the pan. Reduce the syrup over medium heat for 5-10 minutes or until thickened. Pour half of the syrup over kumquats and store in an airtight container in the refrigerator until ready to use. Store the remaining half in a small airtight container in the refrigerator.

7. Combine whole milk, heavy cream, kosher salt, and 1/2 cup of granulated sugar in a 3.0-Quart Saucepan from the KitchenAid® Tri-Ply Copper 10-Piece Set, and heat on medium-high heat, stirring to dissolve sugar. Heat until it just comes to a simmer and immediately remove the pan from the heat.

8. Vigorously whisk together egg yolks and the remaining 2 tablespoons of granulated sugar for 1-2 minutes until pale. In a slow steady stream, pour in 1/2 cup of the hot milk mixture into the yolks, whisking continuously to avoid scrambling. Once combined, slowly stream into the remaining milk mixture in the saucepan while whisking. Cook over medium heat, stirring constantly with a wooden spoon for 3-4 minutes or until the mixture is thick enough to coat the back of the spoon.

9. Strain through a fine-mesh sieve into a medium bowl that has been set over a large bowl of ice water. Whisk in the condensed milk, olive oil, and vanilla and let cool for about 30 minutes, stirring occasionally. After 30 minutes, whisk in buttermilk and transfer mixture to a gallon-sized Ziploc bag. Submerge the bag in the ice water to cool completely. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.

10. Assemble and engage the KitchenAid® Ice Cream Maker Attachment freezer bowl, dasher, and drive to the KitchenAid® Pro Line® Series 7-Qt Bowl Lift Stand Mixer. (The Ice Cream Maker Attachment needs to be completely frozen prior to use. Keep in your freezer for at least 14 hours prior to making your ice cream.) Pour the ice cream base into the bowl. Churn on “stir setting” (low) for 15-20 minutes or until desired consistency. Remove the bowl from the Stand Mixer and transfer the ice cream to a KitchenAid® Professional-Grade Nonstick Loaf Pan and cover with a sheet of parchment paper. Transfer to freezer to firm up for at least 4 hours, preferably overnight.

11. For the candied kumquats

12. Combine sliced kumquats, vanilla bean and its seeds, granulated sugar, and water in your 3.0-Quart Saucepan and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes or until the skins are tender and translucent. Remove the pan from the heat and let cool to room temperature.

13. When cool, remove and discard vanilla bean and strain the fruit through a fine-mesh sieve, collecting the syrup in a bowl; then transfer the syrup back to the pan. Reduce the syrup over medium heat for 5-10 minutes or until thickened.

14. Pour half of the syrup over kumquats and store in an airtight container in the refrigerator until ready to use. Store the remaining half in a small airtight container in the refrigerator.

15. Combine the heavy cream, the sugar, and the vanilla bean seeds in the blending cup of your KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender. Fit your Hand Blender with the whisk attachment and whisk the cream until medium peaks form.