Olive Oil Ice Cream

Send to a Friend

Download Recipe

Ingredients (Makes 1L):

• 1/2 cup Beerenberg Extra Virgin Olive Oil

• 1 vanilla bean

• 1 cup milk

• 3 egg yolks

• 1/2 cup caster sugar

• 300ml cream

• 3/4 tsp ground cinnamon

Method:

1. Combine oil, scraped vanilla bean and milk in a medium saucepan. Bring just to a boil and remove from heat. Stand 15-30 minutes.

2. Combine yolks and sugar in a large bowl and whisk until well combined. Strain infused oil and milk mixture over the egg yolks and whisk until combined. Return mixture to the heat and stir continuously until mixture thickens enough to just coat the back of the wooden spoon. Take care not to overheat or you will end up with scrambled eggs.

3. Once mixture has thickened, remove from heat and chill completely.

4. Beat cream to soft peaks with cinnamon. Fold into chilled olive oil mixture and freeze in ice cream machine following manufacturers instructions. Transfer to freezer proof container and freeze until ready to use. Soften in refrigerator for 30 minutes before serving.