William Lander, Daniel Morgenthau, Shaun Searley

Capezzana Ice Cream

Name: Capezzana Ice Cream
Yield: Serves 4
Ingredients: 600 g ice cream base; 55 ml Capezzana olive oil, plus extra to serve; 1 tsp Maldon salt, plus extra to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

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.

Ingredients

600 g ice cream base
55 ml Capezzana olive oil, plus extra to serve

Method

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.