On our trip to Portland last month we were wandering around on a gorgeous Monday afternoon and noticed a long line outside of an ice cream shop. We were shocked to see someplace so crowded in the middle of a workday, so we decided we had to try it. I was glad the line was so long, because it gave us a chance to read all of the incredible flavors at Salt and Straw. By the time we got to the front of the line, I really wanted to try one of everything. Luckily, one of the two we picked was Arbequina Olive Oil. It was incredible. It was rich and creamy, but the olive oil and salt managed to cut the richness and give it a very interesting flavor.
I was very excited when I got back from the trip and saw olive oil ice cream on our list of recipes for the month. I've been making ice cream for a couple of years now, but I don't think I made this one as well as I could have. I'm still mad at myself over it, but trying to learn to let go (on this, and many other things that are entirely out of my control....). I let it cook too long - it didn't seem thick enough - and the eggs started to curdle. I think this gave it a somewhat grainy texture. That, combined with the oil, made this taste a little bit like Tofutti to me. Not bad, but definitely not nearly as good as the one from Salt and Straw. I also thought that it might have had more egg yolks than theirs. It tasted a little too custardy to me. Paul insisted that I'm crazy, it's all in my head, and the ice cream was in fact very good. I'm not sure. I'm definitely going to try making this one again, but maybe cut back on the eggs, and definitely try to focus better. The two of us ate it all in 5 days, though, so I guess it wasn't too bad! I served it sprinkled with salt, and with a seaweed sable on the side. I thought the two made a nice pair.