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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Olive Oil Ice Cream

Olive Oil Ice Cream

Ingredients

  • 6 ounces creamer half and half ultra-high temperature, refrigerated (#73608)
  • 1/4 teaspoon salt coarse kosher box (#33428)
  • 12 ounces cream heavy 36% whipping, refrigerated (#71216)
  • 8 each egg shell on, white large grade AA loose pack, refrigerated, yolks only (#L3384)
  • 4 ounces VILLA FRIZZONI® oil olive extra virgin in tin (#23158)
  • 4 ounces) sugar beet granulated extra fine (#16728

Preparation

  1. Combine the half and half, salt and sugar in a heavy-bottomed sauce pan and heat until the sugar is dissolved. Stir occasionally.
  2. Place the egg yolks over a double boiler and whisk. Slowly incorporate the half and half mixture into the egg yolks and cook while whisking constantly until the mixture reaches 160 degrees F and coats the back of a spoon.
  3. Strain the mixture through a fine sieve and stir in the heavy whipping cream. Whisk in the olive oil, then cool the mixture.
  4. Place into an ice cream machine and follow the manufacturer’s directions.

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