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Nefiss Olive Oil Ice Cream:


750g Homogenized Milk
250g Whipping Cream
1 Piece Vanilla Bean
220g Sugar
10 egg yolks
½ Cup Nefiss Olive Oil

In a heavy bottom pot, bring the milk, cream and grated vanilla bean to a boil. Whisk in a bowl the sugar and egg yolks. Pour the hot milk onto the egg yolks and sugar and mix until smooth.

Pour the mix back in the pot and cook on low heat until it thickens. Take off the heat and whisk in the olive oil. Cool down and strain. Churn in an ice cream maker and enjoy.

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