Dessert
Gluten Free

Extra Virgin Olive Oil and Verjuice Ice Cream Recipe

Experiment with this Extra Virgin Olive Oil Ice Cream recipe and taste a dessert with a whole new world of flavours. Enjoy with a sweet topping.
Extra Virgin Olive Oil and Verjuice Ice Cream Recipe
Ingredients
Units
Units
100ml water
200g caster sugar
4 free range egg yolks
2 tbspn lemon zest
1 tspn salt flakes
Note: We often use grams in dessert recipes which help to ensure greater accuracy and consistency in measurements.
Methods
Prep time: 10 mins, plus freezing time / Cook time: 5 mins.
METHOD
1
Place water and sugar into a saucepan over a high heat and bring to the boil, allowing sugar to dissolve. Boil for 30 seconds, remove from heat and transfer to a shallow tray. Refrigerate for 3-5 minutes.
2
Place egg yolks, lemon zest, Verjuice and salt into a food processor and while processing pour olive oil in a trickle like making mayonnaise. Pour in sugar syrup in a thin stream. Transfer to a wide shallow dish and chill for 5 minutes or until cold.
3
Pour mixture into a pre-chilled ice cream machine and churn for 35-40 minutes or until frozen. Remove and freeze until required.
Note: This ice cream is very delicate and needs to be kept frozen until the very last moment.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
This Recipe Includes