Olivo olive oil ice cream

Not as out-there as it sounds - the fruity tang of Olivo Estate extra virgin olive oil makes for a refreshing ice cream. With thanks to Helen Meehan. Photo by Lucia Zanmonti

Ingredients

1 ½ cups milk

½ cup sugar

Pinch sea salt

4 egg yolks at room temperature

1 cup cream 

½ cup fruity olive oil – our Olivo Estate extra virgin is ideal

Method

• Whisk together the egg yolks in a small bowl. Put the cream in a large bowl with a sieve on top.

• Place the milk, sugar and salt in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine. Then pour the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until thick enough to coat the back of a spoon. Do not boil or the eggs will curdle. A good test is to run your finger along the back of the spoon and it should leave a clear channel.

• Pour the custard through the sieve into the cream. Stir to combine, then whisk in the olive oil. Refrigerate until thoroughly chilled – about 3 hours.

• Put the chilled custard into the food processor and whisk again until fully combined. Shallow freeze in a container in your freezer. I don’t have an ice cream machine so the best way to make a smooth ice cream is to blitz it again in the food processor after about 3 hours in the freezer when it is starting to set more firmly. Freeze overnight.

• Serve with a scattering of sea salt and a drizzle of olive oil and/or shavings of dark chocolate.  

  Adapted from recipes by David Lebovitz and Diana Henry.