*Crush Date: May 2016
This delicate oil displays malty characteristics, a creamy mouth feel and a sweet finish. Flavor notes include green apple, cut grass, wild flower and savory herb. Very little bitterness.
*Polyphenols: 267 PPM *FFA: 0.13
*Oleic Acid: 76.7 *Peroxide: 3.5
*DAGs: 92.7 *PPP: 1.3
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 3.5 Pungency: 4.5
*As measured at the time of crush. Country of origin: (Chile)
Recipe: Frontoio Olive Oil Ice Cream
1/2 cup Frontoio Extra Virgin Olive Oil
1 cup heavy cream
1 1/2 cups light cream or half and half
3 egg yolks
1 whole egg
1/2 cup sugar (finely granulated)
Scraped seeds of 1 vanilla bean
Pinch of Salt
In a small bowl, beat together the whole egg and the egg yolks.
In a saucepan, mix together both creams, sugar, salt, vanilla and olive oil. Place over medium heat, and bring to a simmer, stirring continuously to dissolve the sugar. Once the sugar is dissolved, remove from heat.
Temper the eggs by, drizzling 1 ladle full of the cream mixture - in a steady stream - over the egg mixture, while continuously stirring. Once fully combined, add the egg mixture to the saucepan, continuously stirring. Cook the mixture over low heat, stirring until it thickens and coats the back of a metal spoon (custard consistency). Do not allow to boil or mixture will curdle.
Place in a glass bowl, cover with cling film (cling film must touch the surface of the custard to prevent skin from forming). Chill at least 4 hours or over night in the fridge.
The next day, whisk the custard thoroughly and pour in ice cream machine, churn according to manufacturer's instruction. Place in an airtight container and store in the freezer.