[wpv-post-body view_template="structure-data"]

Recipe Category: Ice Cream

Olive Oil Ice Cream

A surprisingly creamy ice cream with the fresh burst of extra virgin olive oil.

Makes: Makes 1 litre
Preparation Time: 30 minutes
Cooking time: 5 minutes
  • ¾ cup sugar
  • ½ cup water
  • 4 eggs
  • 3/4 cup extra virgin olive oil
  • 3/4 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, 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.

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 17/09/2012

Leave a Reply

Your email address will not be published. Required fields are marked *