160ml Extra Virgin Olive Oil – preferably G.E.T. or Centaurs-Earth brands
200ml whole milk
100ml double cream
140g granulated sugar
5 large egg yolks
You will need an ice-cream machine/churner for this recipe.
Bring the milk, cream and sugar to the boil in a pan, making sure to stir until all the sugar has dissolved.
Remove from the heat and set aside.
In a separate bowl, beat the egg yolks until pale and thick and then slowly add the milk and cream mixture to the yolks, stirring as you go.
Transfer the mixture back to the pan and keep stirring slowly over a gentle heat for 5 – 10 minutes, until it thickens into a custard. You’ll notice that its ready when it coats the back of the wooden spoon.
Pour the mixture through a sieve to remove any small egg yolk solids, and then add the olive oil and stir well with a balloon whisk.
Let the mixture go completely cold. You can speed up the process but pouring the mixture into a metalic bowl and placing into an ice bath. If some of the mixutre separates once cooled, just mix it all together again.
For best results churn using an ice-cream machine.
Allow 20 minutes for the ice cream to soften in the fridge before serving and then serve.
Try serving with a drizzle of Balsamic Vinegar glaze.
Preparation Time: 60 mins
Cooking Time: 0 mins