Olive My Soul.

I'm not sure if I've ever shared that I'm of Italian and French descent. Pretty much half and half on both sides. I feel that in my work I'm very French. very demanding! With an almost severe attention to quality, excellence and perfection!In my daily life,  and especially my palate, I'm all Mediterranean. Relaxed and attentive to more subtle delights. It's far out, sometimes i feel like my ancestors are right there on the tip of my tongue, "More olive oil!" they shout, or "Mangia, mangia!"I recently made some olive oil ice cream that speaks to this part of my soul.I used a non-custard style recipe, no eggs, no cooking! Easy! (see, relaxed!)  Go light on the sugar, it tastes better when the sugar to milk to olive oil to salt ratio is just right. If you put too much sugar in, then you won't taste the divine olive oil. Use a high quality table oil. something you would drizzle over a delicacy. I like Partanna, its from Sicily like my great grandparents! USE HIGH QUALITY milk too! This is so subtle it needs quality across the board in order to make it lovely! Serve in a multitude of ways, try cherry tomatoes as a garnish! But I'm partial to drizzle a little extra oil over the top and add a few sparse flakes of Maldon Sea Salt. 
Enjoy xx Suzy



Olive Oil Ice Cream
1 ½ cups 1% milk (you can use 2% or even whole if you’d rather) USE GRASS FED!!
1 cup 10% (half & half) cream
1/3 cup sugar
½ cup good olive oil (I like to use something Spanish  ITALIAN, try PARTANNA from Sicily, for a lovely herbaceous flavor)
Large pinch of salt
1 tablespoon TITOs Vodka (to slow freezing process;)
  1. In a bowl, whisk STIR sugar and salt into milk until well dissolved, if you whisk you will get an icey -ice cream.
    1. Chill mixture in fridge about 1 or more hours (or 15-20 minutes in freezer if you’re pressed for time)
    2. Remove chilled mixture from fridge and whisk stir in olive oil
    3. Turn on your ice cream maker and add mixture to bowl; add vodka early in churning process
    4. Once ice cream is properly mixed, transfer to a storage container and let it set in the freezer for a couple of hours. This step is optional, but I like my ice cream a bit firmer set than the soft-serve consistency that you get from an ice cream maker. (I use the Cuisine Art Ice Cream maker from William Sonoma.)