17/09/2012
Olive Oil Ice Cream
A surprisingly creamy ice cream with the fresh burst of extra virgin olive oil.
Makes:
Makes 1 litre
Prep Time: 30 minutes
Cooking Time: 5 minutes
Ingredients
- ¾ cup sugar
- ½ cup water
- 4 eggs
- 3/4 cup extra virgin olive oil
- 3/4 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, olive 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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