Olive Oil ice cream is another fantastic way to enjoy your favourite EVOO. I thought it would be a good idea to share this with you now, as summer is normally the best time of the year for ice cream (although the weather is not always as warm as it’s supposed to be, but never mind ;-). In this recipe for Olive Oil ice cream I have used arbequina variety (from our website I have used Oro De Bailen arbequina), because of its fruity and mild taste with aromas of green banana and apples. You can try your favourite oils but I would avoid those which are very bitter or pungent.
Why not try to impress your family and friends with this unusual ice cream? I hope you really enjoy it!
– 4 eggs
– 75ml EVOO (Extra Virgin Olive Oil) arbequina variety
150ml double cream
250ml full-fat milk
75g caster sugar
1- Separate the eggs and place the yolks and egg whites in two different large bowls.
2- Add the sugar to the egg yolks and whisk until pale and thick.
3- Beat the egg whites until stiff (best with an electric hand whisk on medium speed) and put to the side for later.
4- Heat the milk in a medium saucepan. Just before boiling, pour in the eggs and sugar mixture, stirring until thick. Remove from heat and keep stirring.
5- Stir the honey and double cream into the mixture.
6- Add the mixture to the egg whites (point 3) and whisk gently until well combined.
7- Place the mixture in the container you are going to put in the freezer (a metal one with a large surface area would be best) and leave it to cool down until it is at room temperature.
8.- Once the mixture is at room temperature, put in the freezer.
9-After an hour stir in the EVOO with a hand whisk and put it back in the freezer.
10- Leave for at least 4 hours stirring every roughly every 40 minutes to avoid crystallization.
After 4 hours the EVOO ice cream will be ready to eat. Just before serving, pour a little bit of oil for decoration and to add more flavour.