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Recipe Category: Ice Cream

Hojiblanca Olive Oil Ice Cream

Smooth and fragrant ice cream to enjoy on its own or with fruit.

Makes: 1 litre
Preparation Time: 30 minutes
Cooking time: 5 minutes
  • ¾ cup sugar
  • ½ cup water
  • 4 eggs
  • ¾ cup hojiblanca extra virgin olive oil
  • ¾ cup chilled milk

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.

Recipe Type: Gluten Free

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 10/04/2012

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