For the candied olives
- 12 or so best-quality cured black olives (we like Kalamata)
- 1 cup sugar
- 1 cup water
For the ice cream
- 1 pint fresh ripe strawberries, hulled and halved
- 2 cups heavy cream
- ½ cup condensed milk
- ¾ cup sugar
- 2 tsp salt
- 1 tbsp red wine vinegar
- To make the candied olives: Pit and finely chop the olives and set aside.
- In a medium saucepan over medium-high heat, combine the sugar and water and bring to a boil, then reduce the heat to maintain a simmer. Add the olives and continue to simmer until they begin to look a little transparent, about 10 minutes. Drain through a fine-mesh strainer, saving the freshly candied olive bits and discarding the liquid. Spread the candied olive pieces on a plate to cool.
- Put the strawberries in a blender and process to a smooth purée. Strain through a fine-mesh strainer to remove the seeds, or leave unstrained. Transfer the strawberry purée to a large bowl; add the cream, condensed milk, sugar, salt, and vinegar; and whisk it all together until the sugar is dissolved.
- Transfer the mixture to an ice cream maker and spin according to the manufacturer’s instructions. Fold in the candied olives. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
Godby, Jake; Vahey, Sean (2012-04-13). Humphrey Slocombe Ice Cream Book (Kindle Locations 966-971). Chronicle Books LLC. Kindle Edition.