Grape Sherbet and Olive Oil Ice Cream

Directions

For the Grape Sherbet

In a mixing bowl, combine grape purée, buttermilk, and malic acid. Cover and refrigerate. In a pot over medium heat, combine cream and milk. Whisk in the remaining ingredients. Bring mixture to a boil then remove from heat and chill over an ice bath. Once completely cooled, whisk in grape-buttermilk mixture. Cover and refrigerate overnight. The next day, process mixture in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Olive Oil Ice Cream

In a mixing bowl, whisk to combine milk powder, sugar, salt, and stabilizer. Set aside. In a pot over medium-high heat, combine milk, cream, condensed milk, and glucose. Whisk in sugar mixture. Bring to a boil, stirring frequently. Remove from heat and set aside. In a mixing bowl, whisk to combine egg yolks. Temper with hot milk mixture, then transfer the egg yolk mixture back to the milk mixture. Whisk to combine. Return pot to medium-low heat and cook until mixture reaches 180°F, stirring constantly. Remove from heat. Using an immersion blender, add TRULY® 100% Extra Virgin Olive Oil and blend until well combined. Strain and chill over an ice bath. Transfer to an airtight container and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.

For the Olive Oil Cake Crumbs

Heat oven to 325°F. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and salt until a foam-like consistency is achieved. Add 217 g sucrose and continue to mix on high speed until stiff peaks form. Transfer mixture to a mixing bowl and set aside. In the bowl of a stand mixer, combine egg yolks, lemon juice, lemon zest, vanilla extract, and remaining sucrose. Mix on high speed until mixture thickens and a ribbon-like consistency is achieved. Fold in TRULY® 100% Extra Virgin Olive Oil. Working in batches, fold in the flour and egg-white mixture. Once combined, transfer mixture to a parchment-lined sheet tray. Bake until cake pushes back slightly. Let rest. Once cooled, tear into small pieces and transfer to a wire rack. Place in oven and dehydrate overnight, or until crispy. The next day, transfer to deli containers and reserve.

For the Armagnac Raisins

Heat a dehydrator. Place grapes on a wire rack and dehydrate overnight. The next day, in a saucepan over medium-high heat, bring brandy, sugar, and vanilla to a simmer. Reduce heat and add dehydrated raisins. Continue to cook until a syrup-like consistency is achieved. Remove from heat and let cool. Transfer to an airtight container and refrigerate.

For the Marigold Oil

In a blender, combine all ingredients. Blend 2 minutes on high speed, or until warmed through and bright green in color. Strain and chill mixture over an ice bath. Transfer to a squeeze bottle and refrigerate.

To Assemble and Serve

Place 1 scoop Grape Sherbet and 1 scoop Olive Oil Ice Cream in a round silicone mold. Press down until mixture fills the mold and a flat, round circle is achieved. Cover and freeze overnight. Once frozen, pop Grape Sherbet-Olive Oil Ice Cream out of mold onto a small serving plate. Top with desired amount of Olive Oil Cake Crumbs and Armagnac Raisins. Drizzle with Marigold Oil and TRULY® 100% Extra Virgin Olive Oil. Finish with marigold leaves.