| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1/2 | cup | Achiote Seeds » crushed | ||
| 1 | cup | Extra Virgin Olive Oil |
Extra virgin olive oil (pronounced EKS-truh VUR-jin AHL-iv oyl) is the flawless, top-tier crown jewel of the cooking oil world, prized globally for its intensely rich fragrance and unmatched purity....
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 45 Minutes | 1 hour |
1. Check: Inspect your seeds before starting. Use only achiote seeds that have a bright reddish color. Seeds that look brown are old and have likely lost most of their flavor.
2. Steep: In a heavy saucepan over medium-low heat, combine 1/2 cup of crushed achiote seeds and 1 cup of extra virgin olive oil. Let the mixture steep gently for 40 minutes, stirring occasionally to distribute the color.
3. Boil: Bring the oil and seed mixture to a low, gentle boil while stirring continuously to prevent burning.
4. Cool: Remove the heavy saucepan from the heat source and allow the liquid to cool down thoroughly.
5. Strain: Pour the cooled mixture through a very fine sieve to separate the solids. Pour the clear, strained oil into a clean glass bottle and cap it tightly.
6. Chill: Store the capped bottle in your refrigerator. This vibrant oil will keep well for up to 6 months.
7. Label: Write the name of the recipe and the current date onto a label and stick it securely onto your bottle.
8. Tip: Drizzle a little bit into a pot of rice for a beautiful golden look!
To enjoy the smoothest, most flavorful ice cream every time, keep it tightly covered with a lid or plastic wrap. This simple hack prevents freezer burn, safeguarding your ice cream’s texture and taste. Never settle for icy or scoops again, cover up and savor the deliciousness.
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