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Extra virgin olive oil ice cream with Modena balsamic glaze
Ingredients
* 100 ml extra-virgin olive oil
* 500 ml full-fat milk
* 6 egg yolks
* 125 g sugar
* 100 ml honey
* 20 g Borges Modena balsamic glaze
Serves 4
30 min
Easy
Step by Step
1.- Beat the egg yolks with the sugar in a bowl until it dissolves to form a smooth mixture.2.- Heat the milk to 45 ºC add the above mixture. Stir well over the heat until it thickens.
3.- When you’ve got a smooth mixture, take it off the heat and add the olive oil. Mix until it dissolves. Add the honey and mix again.
4.- Place in a bowl and leave to cool.
5.- Once it’s cold, freeze for at least 5 hours. You need to stir it every hour to stop any ice crystals forming if you want creamy ice cream.
6.- Take out of the freezer to soften a while before serving and drizzle with the balsamic glaze and some sugar to decorate and add some contrast.
Nutritional Tips
A mild, creamy ice cream that goes perfectly with the intense, aromatic bursts of balsamic flavour.
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