Olive oil ice cream

A little drop of olive oil into your homemade ice cream can give a nice mellow aftertaste. A drizzle on top will help as well and a pinch of sea salt balance it perfectly.

Serves: 6 // Prep time: 30 minutes

Ingredients

• 350 ml of double cream

• 400 ml of whole milk

• 140 gr of caster sugar

• 20 ml of extra virgin olive oil

Method

Simply mix the cream, milk and sugar in a pot and bring to a simmer. Remove from the heat and let it cool down completely.

Now churn it into the ice cream machine and while it mixes pour in the olive oil.

Let the cold do its job and when the ice cream is creamy remove it from the machine basket and let it set in the freezer for about 30 minutes before serving.

You want a soft serve, so a temperature around -14 degrees C is ideal (or simply take it out of the freezer for 5 minutes before serving it.

It is good on its own but I served it with destoned cherries with a drizzle of reduced balsamic vinegar, but any fruits work.

Add an extra drizzle of olive oil to the ice cream when served, and a little pinch of sea salt flakes (not fine table salt). Garnish with toasted hazelnuts and a few basil or mint leaves.