Time
300 min
Serving
5 persons
Calories
0
The recipe of olive oil ice cream will impress you and your guests – so unusual, extraordinary and delicious it is! Try cooking the dessert right away to make sure it is worth your attention!
Ingredients
- milk: 330 ml
- sugar: 100 g
- salt: 1 pinch
- cream: 250 ml (33-35%)
- yolk: 6 piece
- olive oil: 125 ml (extra virgin)
- lemon zest: 1 tsp
- rosemary: 1 tsp (chopped)
- lavender: 1 pinch (flowers)
Metric Conversion
Stages of cooking
-
Prepare the products first to have them at hand while cooking.
-
Whisk the egg yolks in a separate bowl.
-
Warm milk in a pot, add sugar and salt. Do not boil! Now, add the milk to the egg yolks, stirring the mixture carefully.
-
Cook the mixture on medium fire, stirring it all the time until it becomes dense. This may take from 5 and up to 10 minutes.
-
Take a large bowl and pour cream inside it. Place the colander above the bowl.
-
Sift the egg mixture through the colander, adding it to the cream. Stir everything well.
-
Now, add olive oil and mix the ingredients well once again to get smooth mixture.
-
It is high time to add chopped rosemary and lavender leaves now. If you don’t have lavender, you can add a few drops of lavender oil instead. Place the mixture into the fridge for about 2-3 hours.
-
Sift the mixture into another bowl then.
-
Add lemon zest, mix the ingredients and put the bowl into the freezer.
-
Take the bowl away from the freezer every half an hour and stir it well. 3-4 times will be enough. Then leave the ice cream in the freezer until it freezes completely.
-
Take the ice cream away from the freezer around 30 minutes before serving it. Enjoy the dessert!
