By William Lander, Shaun Searley and Daniel Morgenthau
This ice cream was inspired by the olive oil gelato served at Otto’s, an Italian restaurant in New York. This is a British version, with a classic ice cream base. Capezzana is such an amazing oil: fruity, fresh and vibrant, with none of the peppery, spicy notes that you get with some. We get through gallons of the stuff.
Combine the ice cream base with the olive oil and salt, then churn in your ice-cream machine according to the manufacturer’s instructions and transfer to a freezer-proof container. This will keep in the freezer for up to 3 months.
When serving, finish with a good drizzle of olive oil and a pinch of Maldon.