Basically, the quality of the ice cream depends on upon the oil used. Try to use the extra virgin olive oil or taste a few before using in the recipe. Using salt is also a fun. You can use a salt type of your own choice but I always use Himalayan pink salt as it contains natural minerals and a real salty taste.
This ice cream has the best taste when eaten soft at the sight. If you will keep it in a freezer for later use then the oil will make it hard somehow. It would be best served in a cone.
- 160 ml extra virgin olive oil
- 200 ml whole milk
- 140 g sugar
- 100 ml double cream
- 4 large egg yolks
- Himalayan Pink salt
First of all, boil the milk, cream, and sugar. Leave for at least 2 minutes to cool it slightly. Take the egg yolks and beat until they get pale and thick. Slowly add the mixture to the yolks while stirring. Again take this mixture to the burner to make custard on low heat. Remove from burner and chill.
After chilling for some minutes, give it a blend of olive oil and pinch of pink salt. It will add an amazing and noticeable flavor. Completely cool the mixture before mixing in the ice cream maker. Serve this distinguishing and full of flavor ice cream with an extra pinch of Himalayan pink salt.
Just chill and enjoy!!!