Olive Oil Sorbet / "Ice Cream"
I just experimented a bit with making maple syrup sorbet with olive oil. Came out pretty well, though the oil does separate quickly during melting.
I just wondered if anyone had experience making a frozen dessert using olive oil (and no milk or egg yolks) that would approach the richness of regular ice cream (motivation is that I can't digest regular ice cream and don't like all the commercial alternatives). The trick seems to be finding a way to emulsify the oil--in my sorbet recipe I used tapioca flour, which worked OK.
Any recipes for a "full-bore" olive oil treat would be appreciated...
Are you trying to make olive oil ice cream? Or olive oil sorbet?
If the former, then simply add the olive oil to your basic egg custard mixture, stir, then cool. Once cooled -- if the oil has separated, remix to incorporate -- then freeze per your ice cream maker instructions.
If you are making olive oil sorbet, I would imagine you could just incorporate the oil when you make the simple syrup.
Not sure why you used tapioca flour ... Or maybe I'm just confused as to what you are asking about.