Healthy Olive Oil Ice Cream
Some people think olive oil is just for salads and cooking, but this recipe blows that theory out of the water – or oil. Olive oil can be fruity as well as savory and when the right combination
of sugar, milk and flavours are added to this healthy monounsaturated
fat, fertility can soar.
1 ½ cups whole milk
½ cup sugar, or granulated sugar substitute
Pinch of salt
4 egg yolks, beaten
1 cup full-fat cream
½ cup olive oil, fruit
Whisk the egg yolks in a small bowl until lemon yellow in colour.
Add heavy cream to a separate bowl. In a small saucepan, heat sugar, milk and salt until hot stirring occasionally to incorporate the sugar.
With a large spoon, drizzle a small amount of the heated liquid into the egg yolks, stirring constantly.
Immediately add the egg yolks back into the saucepan and heat, without boiling, until the mixture thickens.
Pour the mixture into the heavy cream and mix well. Whisk in the olive oil and place in the refrigerator overnight.
The next day, whisk the mixture again before pouring into an ice cream maker. Follow the manufacturer’s directions for freezing ice cream.