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Desserts: Ice Cream 2 Ways - Mitch Lienhard

 


This is a dish that is very easy to put together but is delicious and complex. The vanilla bean ice cream with Onsuri Sensory Blend olive oil will surprise you in how great a pairing it is. The addition of kiwi and lime zest will have you coming back for more.

 

To Plate

  • 2 Ounces Vanilla Bean Ice Cream ( We used Talenti)
  • 1 Kiwi, skin removed and diced
  • ½ Teaspoon Raw Sugar
  • 1 Tablespoon (or more) Onsuri Sensory Blend
  • 1 Lime
  • Flaky Sea Salt, to taste (Maldon Sea Salt or similar)

 

Method

    1. Start by mixing the diced kiwi with the sugar and a bit of sea salt. Grate in a small amount of lime zest (I use a Microplane, which is the best tool for the job). Let this mixture sit for 10 minutes. Place a large spoonful of the kiwi mixture into the bottom of a bowl. This part can be done in advance to save time when scooping the ice cream.

    2. Place your ice cream scoop or spoon into a bowl of room temperature water. This will make it easier to get the ice cream scoop off of the spoon. Remove the scoop from the water and scoop out a portion of ice cream and immediately place on top of the kiwi mixture inside the bowls. Dip the scoop back into the water in between scoops. Top the ice cream and kiwi with olive oil. Sprinkle the top of the ice cream with the flaky sea salt  and grate more lime zest over everything. Serve right away.



 

Dark chocolate and tangerine is a classic flavor combination for good reason. The addition of Onsuri koroneiki olive oil and sea salt bring this combination to an even higher level. The flavor of the bittersweet chocolate and the olive oil complement each other nicely. Feel free to switch out clementine, satsuma, or other similar orange for the tangerine.

 

To Plate

  • 2 Ounces Dark Chocolate Ice Cream (We used Talenti)
  • 1 Tangerine, peel and pith removed with a knife, and then segmented
  • 1 Tsp Orange Marmalade
  • 1 Tbsp Onsuri Koroneiki
  • Flaky Sea Salt, to taste (Maldon Sea Salt, or similar)

 

Method

  1. Start by arranging the citrus segments in the bottom of a bowl. Spoon the marmalade over the segments, or you can mix the marmalade gently with the tangerine segments before plating. Top the tangerine and marmalade with the Koroneiki oil. This part can be done in advance to save time when scooping the ice cream.

  2. Place your ice cream scoop or spoon into a bowl of room temperature water. This will make it easier to get the ice cream scoop off of the spoon. Remove the scoop from the water and scoop out a portion of ice cream and immediately place on top of the tangerine/oil inside the bowls. Dip the scoop back into the water in between scoops. Sprinkle the top of the ice cream with the flaky sea salt and serve right away.