Capezzana olive oil ice cream

Shaun Searley

Shaun Searley

12th November 2019
Shaun Searley

Capezzana olive oil ice cream

180 min

This ice cream was inspired by the olive oil gelato served at Otto’s, an Italian restaurant
in New York. This is a British version, with a classic ice cream base. Capezzana is such
an amazing oil: fruity, fresh and vibrant, with none of the peppery, spicy notes that you get
with some. We get through gallons of the stuff.

Ingredients

Ice cream

  • 250ml whole milk 250ml double cream 6 free-range organic large egg yolks 180g caster sugar
  • 55ml Capezzana olive oil, plus extra to serve 1 tsp Maldon salt, plus extra to serve

Method

Ice cream

Gently warm the milk and cream in a saucepan without letting it boil; it should be 85°C
when tested with a thermometer.
Meanwhile, whisk the egg yolks and sugar in a large mixing bowl to a thick white paste.
Gradually pour the cream mixture over the egg yolks in a steady stream, whisking
continuously. Pour the mixture back into the pan and heat to 78°C – again a thermometer
is essential here. Don’t stop mixing until the custard is cooked.
Pass the custard through a fine sieve and allow to cool.
Combine the ice cream base with the olive oil and salt, then churn in your ice-cream
machine according to the manufacturer's instructions and transfer to a freezer-proof
container. This will keep in the freezer for up to 3 months.
When serving, finish with a good drizzle of olive oil and a pinch of Maldon.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.