Recipe Sleuth: Tosca’s Olive-Oil Ice Cream

From hazelnut to fig to stracciatella, Tosca in DC's Penn Quarter rotates a number of gourmet ice cream and gelato flavors. This week, a reader requested the recipe for an unusual one—olive-oil ice cream. The restaurant says it’s second in popularity to—who would have thought?—its gelato al Gorgonzola. Tosca executive chef Massimo Fabbri uses Castello di Ama extra-virgin olive oil ($48 at therogerscollection.com), a Tuscan brand also known for its Chianti wine. But you can find similar high-quality brands at Dean & Deluca and other high-end food shops. Even Whole Foods’ 365-brand olive oil will do, says Fabbri, though it’s not ideal. The olive-oil ice cream is best paired with something citrusy. “It balances like cheese on tomato pasta,” he says.

Tosca’s Olive-Oil Ice Cream

Serves 8

6 egg yolks
¾ cup sugar
4 cups milk
Pinch salt
Pinch lemon zest
¾ cup good-quality extra-virgin olive oil

In a bowl, whisk the egg yolks and sugar until fluffy. In a pot, combine the milk, salt, and lemon zest, place over medium heat, and heat to 186 degrees. Slowly trickle the hot milk into the egg-yolk mixture, whisking constantly to prevent curdling. Fold in the extra-virgin olive oil. Let the ice-cream base cool, then spin it in an ice-cream machine according to manufacturer’s instructions.

Have a restaurant recipe you'd like sniffed out? E-mail [email protected]shingtonian.com

Related

Recipe Sleuth: Zengo's XO Edamame 

Recipe Sleuth: Harry's Tap Room's Roasted-Red-Pepper-and-Crab Soup 

Recipe Sleuth: BLT Steak's Chicken-Liver Pate 

More>> Best Bites Blog | Food & Dining | Restaurant Finder

Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog

 

Get Our Weekend Newsletter

The best DC news, delivered straight to your inbox.
Or, see all of our newsletters. By signing up, you agree to our terms.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.