Extra Virgin Olive Oil and Verjuice Ice Cream
Step 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.
Step 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.
Step 3: Pour mixture into a pre-chilled ice cream machine and churn for 35-40 minutes or until frozen. Remove and freeze until required.
Step 4: This ice cream is very delicate and needs to be kept frozen until the very last moment.
Extra Virgin Olive Oil and Verjuice Ice Cream appears in
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