Harissa Espresso Ice Creamby Rory
This recipe took first place in our Olive Oil Ice Cream contest at the 2015 Iowa State Fair.
Harissa Espresso Ice Cream
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Mix cream and honey in pan over medium heat until honey is dissolved. Add yolks, very slowly, whisking as you pour. Continue whisking until mixture is thickened and coat the whisk (8-10 mins).
Turn off heat and remove. Add olive oil, vinegar, vanilla and chocolate chips. Mix and pour into ice cream maker when cool and freeze according to maker’s directions.