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Olive Oil Ice Cream
- Serves
4–6
- Difficulty
Easy
- Ready in
6 hr
Published 2016
Too chic as a little summer dessert! Perfect with lemon and thyme biscuits.
Ingredients
200 ml 7 fl oz 100 ml 3½
Method
BRING THE MILK AND CREAM TO THE BOIL IN A SAUCEPAN.
WHISK THE SUGAR WITH THE EGG YOLKS IN A MIXING BOWL UNTIL THE MIXTURE IS PALE AND HAS DOUBLED IN VOLUME.
POUR THE HOT MILK OVER THE EGGS, WHISKING AT THE SAME TIME. Return everything to the saucepan and cook over a medium heat, stirring with a wooden spoon. Once the custard starts to thicken, remove it from
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