Three Yummy Recipes from Bel Lavoro Olive Orchards Using Cut1886 Extra Virgin Olive Oil and Steep Echo Tea
This year on National Ice Cream Day, Bel Lavoro Olive Orchards (home to Cut1886 Extra Virgin Olive Oil and Steep Echo Tea) is celebrating America’s favorite frozen desserts with a chilling, new spin on an age-old summertime treat.
Featuring the olive oil and an olive leaf based tea from the olives grown at their 350-acre orchard in the hills above Santa Barbara, Bel Lavoro founder and owner Kimberly Branum has created three new ice cream and sorbet recipes that will rival the favorite ice-cream and sorbet flavors that usually make it to the top of the traditional lists. “I realize that olive oil and tea aren’t the usual ingredients you think about when making an ice cream and sorbet, but it truly makes for a delicious blend,” notes Branum. “These three recipes are without a doubt my new favorite summertime treats.”
Featuring only fresh, organic ingredients with olive oil and olive leaf tea as their base, the three flavors include:
- Cut1886 Olive Oil Ice Cream
- Steep Echo Repose Tea Sorbet
- Cut1886 Olive Oil and Lemon Sorbet
Bel Lavoro Olive Oil Ice Cream
1 3/4 cups whole milk
¼ cup heavy cream
¼ teaspoon kosher salt
½ cup plus 2 Tbsp. sugar
4 large egg yolks
¼ cup extra-virgin olive oil
Special Equipment – An ice cream maker
Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat. Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 2–3 minutes. Strain into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to a container, cover, and freeze until firm, at least 4 hours.
Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.
Lemon and Olive Oil Sorbet
(This is seriously good)
3 cups water
2 cups sugar
Lemon zest from two lemons
1 1/2 cups of lemon juice
2/3 cups Cut1886 olive oil
Combine water, sugar and lemon zest and bring to a boil. Reduce heat and simmer to reduce liquid and create syrup (about 10 minutes). Cool to room temperature. Add lemon juice and olive oil. Process in ice cream maker.
The mixture will take additional time to set up and freeze due to the olive oil. Sprinkle with sea salt lightly when serving.
Steep Echo Sorbet — Repose
Steep Echo teas take your sorbet to a new level. Instead of using water to create the base, I brew tea and create the syrup base from the reduction. Easy — but taste is fresh and refined.
4 cups of water
3 Steep Echo Repose sachets
1 cup sugar
Lemon zest (two lemons)
3/4 to 1 cup of lemon juice
In a medium saucepan, boil the water and add the facets to steep for 10 minutes. Remove sachets, add lemon zest and sugar. Bring to a boil and then simmer for 10 minutes to reduce the mixture. Add lemon juice. I like tart over sweet so I would add 1 cup of lemon juice. If you would like a sweeter version — reduce to 3/4 cup. Process in ice cream maker. Garnish with mint leaves or rose petals.
“We couldn’t think of a better day to celebrate and share the benefits of using olive oil and olive leaf based teas for making ice-cream and sorbet than National Ice Cream Day,” notes Bel Lavoro founder and owner Kimberly Branum. “The flavors are perfectly refreshing making them the ideal summer treat.”