11/04/2012
Hojiblanca Olive Oil Ice Cream
Smooth and fragrant ice cream to enjoy on its own or with fruit.
Makes:
1 litre
Prep Time: 30 minutes
Cooking Time: 5 minutes
Ingredients
- ¾ cup sugar
- ½ cup water
- 4 eggs
- ¾ cup hojiblanca extra virgin olive oil
- ¾ cup chilled milk
Method
Heat sugar and water in a saucepan until dissolved and bring to the boil. Simmer for 3 minutes, until syrupy and allow to cool completely. Beat eggs together until thick and creamy (approximately 8 minutes) and gradually beat in the sugar syrup, oil and milk. Pour into an ice cream churn and churn as per manufacturer’s instructions. Spoon into a container and freeze until firm. Serve scooped.
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