Maggie Beer

Extra virgin olive oil and verjuice ice cream

Extra Virgin Olive Oil and Verjuice Ice Cream

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.

Ingredients

  1. 100ml water
  2. 200g 3/4 cup caster sugar
  3. 8g 1 tbspn lemon zest
  4. 200ml 3/4 cup Verjuice
  5. 3g 1/2 tspn salt flakes

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