So here is the recipe in case anyone wants some olives in their ice cream. :)
(Makes 1 quart of ice cream)
I found a handful of recipes for actual candied olives online which was only somewhat helpful. They were each a little different. I kinda guesstimated on things. I imagine a food dehydrator could've worked really well, too.
- 24 kalmata olives (or more to taste)
- 4 teaspoons of sugar
- 4 teaspoons of your favorite citrus juice (I used lemon juice, but a couple websites suggested the juice of blood oranges which sounds exciting!)
- Just a bit of water, around 8 teaspoons. I didn't measure it but I'd say it was about double the citrus juice.
1. If you get olives with pits in them, remove the pits. Dice up the olives a bit, you want small chunks but not mush.
2. Put olives, sugar, citrus juice and water in a saucepan. Bring to a boil and let it boil for a minute or so until it's not too runny.
3. Spread olive/sugar/liquid mix on a baking sheet (use parchment paper on top of the baking sheet if you want to avoid the mess)
4. Bake mixture at 200 degrees Fahrenheit for about 1-2 hours (since I'm not really sure how much water I used I imagine that if less water were used it wouldn't take very long). Basically, you want the olive bits to dry out while sitting in the liquid/syrup. I more or less kept poking the olives every once in a while, if they were squishy I left them in the oven longer.
The Ice Cream
This is basically a no-egg vanilla ice cream recipe with slight tweaks.
- 3 cups of half&half (or whipping cream, whichever you prefer. Not milk.)
- 3/4 cup of sugar
- A pinch of salt
- 1/2 or 3/4 teaspoon of vanilla (depending on how savory versus sweet you want it, use more or less vanilla. I think 3/4ths was too much but my tasters seemed to like it so it really depends on the taste you're going for).
1. Mix everything well, chill in the fridge for a few minutes until cold.
2. Pour into the canister of your ice cream machine and let it do its thing for a while.
3. After about 75% through the time it is churning (about 20 minutes for my machine), start sprinkling the candied olives into the mixture. You don't want to throw them in too soon or they'll just sink to the bottom. Sprinkle in the olives slowly while the ice cream machine finishes churning so they get distrubuted well.
4. Once all the olives are added and the machine has churned the ice cream up, freeze the ice cream for a few hours to firm up the texture.
5. Enjoy! :)