FFwD - Olive Oil Ice Cream + Catch Up Recipes

Olive Oil Ice Cream!

My husband is a bit obsessed with ice cream.  Vanilla is his preference.  He thinks it lets the simple basic ingredients and the very concept of ice cream combine into perfect deliciousness.  He's tolerated my monkeying around with ingredients, coconut milk ice cream, almond milk ice cream until he finally asked why can't we have just regular ice cream.  When I told him I was making ice cream I didn't mention the olive oil.

"Yummmm!"  those were his exact words when he tasted it!  When I told him about the olive oil he liked it.  I'm taking it to a dinner party and I bet everyone agrees!

All has turned out well but there were a few bumps along the way.  The burner was too high and I turned my back to check on the baked chicken.  When I went back to the ice cream to give it a quick stir it looked kind of like oatmeal.  It was curdled to a point I've never seen before!  I tried straining but it was entirely curdled so there was only about 1/4 cup of liquid.  I was upset over the wasted ingredients and was about to throw it all away but thought I'd google curdled ice cream saves first.  Blending was recommended.  I blended and the texture was smooth and silky immediately!  Seriously it went from cottage cheese to ice cream in a few seconds!

We taste tested the ice cream topped with toasted pecans and coconut.  Perfect!  I bet the other French Friday cooks did some interesting things with this.

Faux Lentil, Lemon, and Tuna Salad

You might notice those are black eyed peas instead of lentils.  Instead of preserved lemons I used jarred jalapenos.  That's why I call this 'faux lentil, lemon and tuna salad'.

Since I had my doubts about liking this dish I didn't want to run all over town looking for ingredients.  I decided the French home cook and I hope Dorie, would approve of using what I have in my pantry.

The results were surprising and I actually think we will have this again!  See what the other cooks did with this recipe.  FFwD - Around My French Table

lyonnaise garlic and herb cheese

I didn't get a picture of this one.  We didn't like it.  We didn't eat it.  It was a waste of ingredients.  I'm thinking how could Dorie think this is good?  Then it occurred to me it was the quality of the ricotta.   Typical grocery store ricotta just doesn't work here.  It is simply too bland.  I've made something similar using bits of leftover cheeses grated and blended with cream cheese and herbs.  Its not boursin but pretty good.  Several of the French Friday cooks liked this recipe.  Check them out!

I'm almost caught up now!  Sardine rillettes are calling my name!