Olive Oil and Orange Ice Cream
Zesty Ice Cream Dessert for Summer
If you're looking to up the nutritional value of homemade desserts, this Olive Oil and Orange Ice Cream recipe from La Española is the perfect place to start.4
15 minutes, + 2-3 hours chilling and freezing time
15 minutes, + 2-3 hours chilling and freezing time
Eggs, Dairy
Ingredients
- 5 egg yolks
- 5 oz caster sugar
- 1 cup full fat milk
- 1 1/5 cups double cream
- 2/3 cup La Española Extra Virgin Olive Oil
- 1/2 cup orange juice
- Orange zest from 2 small oranges, finely grated
preparation
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1.
Place the egg yolks and sugar in a large bowl and beat with an electric whisk for 5 minutes, until the mixture turns pale and thick.
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2.
Place the milk in a medium pan and bring to a simmer.
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3.
With the electric whisk still running, pour the milk into the egg mixture and beat until combined.
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4.
Pour into a bowl, cover with cling film and chill for 2-3 hours or overnight.
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5.
Churn the ice cream in an ice cream machine or alternatively pour into a shallow container and freeze until almost frozen. Scrape into a food processor and blend until smooth, then return to the freezer and freeze again. Repeat the process 2 more times or until the mixture is smooth.
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6.
Remove from the freezer 5 minutes before serving. Serve scoops of the ice cream in bowls with wafers