Olive Oil Ice Cream
More ice cream adventures! Ash has been craving this olive oil ice cream since she tasted one at the Creamery in Cape Town. I wasn't about to let her have the milk without buying the cow so now that we're officially married she finally gets her wish. The olive oil gives a subtle nutty velvety flavour that needed something sweet to balance it so we served it with some stroopwaffels. You can use up to 3/4 cup olive oil for a much stronger flavour but we'd suggest using only 1/4 cup for a subtle but still striking flavour.
Time: 3 Hours
250ml Whipping Cream
1/3 Cup Sugar
4 Egg Yolks
1/4 Cup Extra Virgin Olive Oil
Heat the cream and milk in a saucepan over medium heat until simmering. Whisk the yolks and sugar together in a bowl until pale yellow and then whisk a 1/3 cup of the heated dairy into the yolk mixture before tipping back into the saucepan and cook until at 75 C or thickened enough to coat the back of a spoon.
Strain the liquid through a sieve into a bowl and place in the fridge with cling film covering (must touch the surface of the liquid). After cooling for an hour whisk in the olive oil and leave in the fridge for a further hour until completely cool. Alternatively: Whisk over a bowl of ice until completely cooled.
Once chilled add the mixture to an ice cream machine and churn as per the instructions. Serve with a sweet dessert for balance.