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Frantoio/Leccino Ultra Premium Extra Virgin Olive Oil (Chile)

  • $ 15.50


Frantoio/Leccino

 Medium Intensity

Delightfully herbaceous & spicy, this small batch single estate produced early harvest blend is comprised of fruity & early ripening Leccino and green Frantoio varieties. Flavor notes include green apple and banana.

 *Polyphenols:  199                          *FFA: 0.10

*Oleic Acid: 73.8                      *Peroxide:  7.5

*DAGs: 96.0                               *PPP: <1.0

 Fruitiness: 5.5  Bitterness: 4.0  Pungency:  4.5

                      *Crush Date: MAY 2017

*As measured at the time of crush

Country of Origin:   Chile


Recipe: Frontoio Olive Oil Ice Cream

Ingredients:
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
 
Directions:
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.