Olive oil ice cream

Olive Oil Ice Cream

INGREDIENTS

1 1/3 cups whole milk 300 ml
1/2 cup sugar 25 grams
1 cup heavy cream 225 ml
6 large egg yolks
1/2 cup Extra Virgin Olive Oil 100ml
1/2 teaspoon vanilla extract
good pinch of sea salt flakes


METHOD
Warm the milk, sugar, and salt in a medium saucepan.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Turn off the heat when the custard just slightly thickens.

Pour the cream into a large bowl and set a mesh strainer on top.

Pour the custard through the strainer and stir it into the cream.

Whisk the Extra Virgin Olive Oil into the custard and cream mixture until it’s well blended, then stir until cool over an ice bath.

Stir in vanilla and salt

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Rating **