Name: Lemon Olive Oil Ice Cream with Fig Cream Gaufrettes – Pine Nut Purée and Lemon Purée
Yield: Serves 4
Cuisine: Australia
Ingredients: 125 ml (4 fl oz) lemon-infused olive oil; pinch of salt; 250 ml (9 fl oz) pouring (whipping) cream; 30 g (1 oz) unsalted butter; 125 g (4½ oz) pine nuts; 250 ml (9 fl oz) thick (double/heavy) cream; ¼ teaspoon salt; 1½ tablespoons white balsamic vinegar; 1 teaspoon honey; 50 g (1¾ oz) unsalted butter; 1 teaspoon sugar; 7 egg yolks; 2 tablespoons sugar; 2 tablespoons fig marmalade; 230 g (8 oz) caster (superfine) sugar; 2 teaspoons unsalted butter; 150 g (5½ oz) pine nuts; 1 tablespoon extra virgin olive oil; 62 ml (2 fl oz) extra virgin olive oil; 250 ml (9 fl oz) filtered water; 2 lemons; icing (confectioners’) sugar, for dusting; 1 small ripe fig, cut into twelve wedges; 60 g (2¼ oz) clarified butter; 750 ml (26 fl oz) milk; 62 g (2¼ oz) egg whites (about 2 egg whites); 75 g (2½ oz) raw (demerara) sugar, powdered in a blender; 2 tablespoons plain (all-purpose) flour, sifted; 60 g (2¼ oz) kataifi (see note)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Lemon Olive Oil Ice Cream

7 egg yolks
230 g (8 oz) caster (superfine) sugar

Method

To make the ice cream, whisk the egg yolks and sugar together in the bowl of an electric mixer until pale and fluffy. Meanwhile, warm the milk and cream together in a large saucepan. While still whisking the egg yolk mixture, slowly pour both the olive oils into the yolks and sugar mixture, then slowly add the warmed milk and cream and beat until thoroughly combined. Strain the