From the Nefiss recipe archive
Olive oil ice cream.
An unexpected way to bring olive oil to the table.
From the Nefiss recipe archive.
Ingredients
- 750 g homogenized milk
- 250 g whipping cream
- 1 vanilla bean
- 220 g sugar
- 10 egg yolks
- ½ cup Nefiss olive oil
Method
Warm the milk, cream, and vanilla in a heavy pot. Whisk the yolks with the sugar, then gradually whisk in the hot milk mixture.
Return to the pot and stir over low heat until the custard thickens. Remove from the heat and whisk in the olive oil. Cool, strain, and churn in an ice cream maker.
More for your table.
Explore the olive oil behind the recipe.