- 300ml milk full fat
- 300ml double cream
- 1 vanilla pods
- 200g caster sugar
- 6 egg yolks
- 175ml olive oil
olive oil ice cream
Ingredients
Method
make a basic anglaise
Pour the milk and double cream into saucepan. Split the vanilla pod add the seeds and pod, then heat gently to infuse, beat the sugar and egg yolks together until pale and frothy Gradually pour the hot milk and cream on to the egg mixture while whisking. Pour the mixture into a clean pan and cook over a very low heat, stirring all the time with a wooden spoon. Once the mixture thickens slightly remove it from the heat. Pass the custard through a fine sieve into a bowl, then whisk in the olive oil. Cool completely, then churn in an ice-cream maker until firm and freeze
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