Orange ice cream – made with La Espanola extra virgin olive oil

Method Print recipe

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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.
2. Place the milk in a medium pan and bring to simmering point.
3. With the electric whisk still running, pour the milk into the egg mixture and beat until combined.
4. Pour the mixture back into the pan and cook over a gentle heat, stirring continuously until the mixture coats the back of the spoon.
5. Leave to cool, then stir in the cream, olive oil, orange juice and zest.
6. Pour into a bowl, cover with cling film and chill for 2-3 hours or overnight.
7. 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.
8. Remove from the freezer 5 minutes before serving.
9. Serve scoops of the ice cream in bowls with wafers.

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