Lemon olive oil ice cream with Bertolli Olive Oil
Good eating

Simple Dessert Recipes with Bertolli Olive Oil

There’s nothing like a mouthwatering dessert to end a delicious meal.

Which would you fancy more – Lemon Olive Oil Ice Cream or a Delicious Olive Oil Apple Crisp?

Apple Crisp with Bertolli

Olive Oil Apple Crisp

By Julianna, of  @my_wildflowers

Ingredients:

Crumble topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup oats
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup Bertolli Extra Virgin Olive Oil

Apple layer:

  • 1 lbs apples (peeled, cored and chopped)
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • ¼ cup brown sugar
  • Pinch of salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a bowl, add chopped apples, ¼ cup brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice. Stir to combine, and place the mix in a pan.
  3. In another bowl, mix 1/2 cup of brown sugar, 1/2 cups of flour, ½ cup oats, 1/3 cup Bertolli Extra Virgin Olive Oil and cinnamon together and crumble evenly over the apple mixture.
  4. Bake at 350 degrees F for about 45 minutes.
  5. Enjoy!
Lemon Ice Cream with Bertolli Olive Oil

Lemon Olive Oil Ice Cream

By Hannah, of  @milkandhoneythebakery

Ingredients:

  • 4 large egg yolks
  • ¼ cup heavy cream
  • 1 3/4 cups whole milk
  • ½ cup plus 2 tablespoons sugar
  • ¼ cup Bertolli Extra-Virgin Olive Oil

Directions:

  1. Begin by separating your eggs.
  2. Whisk the yolks together briskly.
  3. In a heavy-bottomed saucepan combine heavy cream, milk, sugar, lemon zest, and salt. Cook over medium heat until sugar is dissolved and mixture begins to steam.
  4. Using a large ladle transfer some of the hot cream into the egg yolks to temper them.
  5. Transfer the egg and cream mixture back to the pan and cook over med-low heat. Stir constantly until thickened 7-10 mins.
  6. Once it’s thick enough to coat the back of a spoon it’s ready.
  7. Pour through and strainer then whisk in the lemon juice and Bertolli Extra Virgin Olive Oil and last remaining teaspoon of lemon zest.
  8. Set up your ice cream maker then add in the chilled ice cream base for 20-30 minutes until thickened.
  9. Add 1/3 of the ice cream to a container. Layer lemon curd on top then repeat until you have filled your container.
  10. Smooth the surface and cover tightly with plastic wrap. Freeze 6 hours or overnight.
  11. Enjoy!

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