Olive Oil Ice Cream

As our summer experiments with frozen dessert development continues we find ourselves pushing the envelope. Pastry Chef at Le Bernardin, Michael Laiskonis, is the catalyst for the basic idea of using olives, basil and olive oil as a dessert match. His Workbook site is a creative source that tempers thought provoking ideas with the formulations of a scientist.

Of course, with this idea, like any good idea, we began to expand the parameters and move beyond the base idea and traditional thinking as we approached these desserts.

Fromage Blanc Ice Cream Infused with Basil & Olive Oil
Mediterranean olive “cannoli”, strawberries, mangos, dark cherries, julienne of basil.


Black Olive “Taco” Tuile
Seasonal fruit, basil and olive oil infused fromage blanc ice cream, mango puree.

Fruit Compote with Mango Coulis

Olive oil-basil ice cream, black olive tuile with orange zest.