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!
- 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)
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!